1 pkg. yellow cake mix
1 c. water
1/2 c. salad oil
4 eggs
1 pkg. lemon pudding mix
4 tbsp. poppy seed or 1/3 c. blueberries

Mix together dry ingredients. Add water and oil. Add 1 egg at a time, beating well after each addition. Gently fold in drained blueberries. Pour batter into 10 inch fluted or plain tube pan (greased and floured). Bake 45 minutes at 350 degrees. Let cake cool (do not invert pan) for 20 minutes before removing from pan. Drizzle on glaze when cake is completely cold. Decorate with chopped nutmeats.

Glaze:
1/4 c. butter
1/4 c. brown sugar
1 c. powdered sugar
1 tsp. lemon flavor or vanilla
3 tbsp. hot water

Melt butter, add brown sugar. Cook to make syrup. Add powdered sugar and flavoring. Add water a little at a time until glaze can be easily poured over cake. Serve with:

Lemon Sauce:
2 tbsp. cornstarch
1/2 c. sugar
1/4 tsp. salt
2 c. water
1 tbsp. grated lemon peel
3 tbsp. lemon juice
4 tbsp. butter

In saucepan mix cornstarch, sugar, and salt. Gradually stir in water. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Remove from heat. Stir in remaining ingredients.