Blueberry Swirl Cake

Preheat oven to 400 degrees F.

In a small saucepan, combine sugar, cornstarch and salt. Add undrained blueberries. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, mix in lemon juice and set aside.

Pour oil into an 8 inch square or 9 inch round pan, tilt pan to cover bottom. Put muffin mix, egg and water into pan, stir with a fork or spoon until blended, about 1 minute. Scrape sides and spread batter evenly in ban. Drizzle blueberry mixture over top of batter.

Bake for 25 to 30 minutes, until cake tests done with a toothpick. If desired, serve with ice cream or whipped cream.