Blueberry Infused Cake

Preheat the oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius. Next, take a 9x13-inch baking pan and lightly grease it with butter or cooking spray before dusting it with flour to prevent sticking.

In a large mixing bowl, combine the cake mix, cake mix extender, 1 and a quarter cups of water, egg whites, and oil. Using an electric mixer on low speed, blend the ingredients together until they form a smooth batter.

Pour the cake batter into the prepared baking pan and place it in the preheated oven. Bake for 32 to 36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, combine sugar and cornstarch in a small saucepan. Add the remaining 1 cup of water and place the saucepan over medium heat, stirring constantly as it comes to a boil. Once boiling, add blueberries and lemon juice; continue cooking and stirring until the blueberries burst and the sauce turns a deep purple color, approximately 10 minutes.

Once the blueberry sauce has cooled slightly, gently mash any unburst berries using a spoon. Remove the saucepan from the heat and let it cool until the cake is ready to be removed from the oven.

Transfer the cake to a wire rack and allow it to cool to room temperature, at least 25 minutes. This step is crucial in ensuring the cake is fully cooled before proceeding.

Using a wooden spoon with a long handle, poke holes into the cake about every inch. Slowly pour the blueberry sauce over the cake, allowing it to seep into the holes.

Refrigerate the cake until it has cooled completely, then slice and serve.