Blueberry Ring Recipe
Ingredients
2 packages (13 1/2 ounces each) blueberry muffin mix
2 teaspoons grated lemon rind
2 eggs
1 cup milk
3 tablespoons light corn syrup
2 tablespoons lemon juice
Directions
1. Grease an 8-cup tube mold.
2. Combine muffin mix and lemon rind in a large bowl; stir in eggs and milk, following label directions. Spoon into prepared mold.
3. Bake in moderate oven (375°) 40 minutes, or until a wooden pick inserted near center comes out clean. Cool in mold on a wire rack 10 minutes loosen around side and tube with a knife; invert onto a plate.
4. Mix corn syrup and lemon juice in a cup; spoon over warm cake to glaze lightly; pool cake completely. Garnish with fresh mint, if you wish.
2. Combine muffin mix and lemon rind in a large bowl; stir in eggs and milk, following label directions. Spoon into prepared mold.
3. Bake in moderate oven (375°) 40 minutes, or until a wooden pick inserted near center comes out clean. Cool in mold on a wire rack 10 minutes loosen around side and tube with a knife; invert onto a plate.
4. Mix corn syrup and lemon juice in a cup; spoon over warm cake to glaze lightly; pool cake completely. Garnish with fresh mint, if you wish.
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