Blueberry Lemon Cake

Rinse blueberries and drain well, set aside. In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool in pan 15 minutes, remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or 10-oz pkg frozen unsweetened blueberries. Combine 1 cup sugar and 3 tablespoons cornstarch, gradually stir in 1 cup boiling water. Cook and stir until thickened, cook 2 minutes more. Remove from heat, stir in blueberries and 3 tablespoons lemon juice. Cool. Makes 3 cups sauce.