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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Everyone loves this moist, golden cake bursting with blueberries and drizzled with fruity sauce. You'll have a hard time deciding whether to serve it for dessert, breakfast or brunch. âAlice Tesch, Watertown, WI Ingredients:
1-1/2 cups butter, softened |
1-3/4 cups sugar |
4 eggs |
1 tablespoon grated lemon peel |
2 teaspoons vanilla extract |
3 cups cake flour |
2-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup lemonade |
1-1/2 cups fresh or frozen blueberries |
blueberry sauce: |
2 teaspoons cornstarch |
1/4 cup sugar |
1/4 cup water |
1 cup fresh or frozen blueberries, thawed |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
2. Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely.
4. In a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Serve warm with cake. Yield: 12 servings (1 cup sauce).
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