Double Blueberry Morning Cake |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Blueberries are even fresher-tasting with lemon added to them! This is a recipe from Beyond Oatmeal: 101 Breakfast Recipes by Carlene Duda. Ingredients:
3 cups cake flour |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/4 cups butter, softened |
1 3/4 cups sugar |
4 eggs |
1 tablespoon grated lemon peel |
2 teaspoons vanilla |
1 cup lemonade |
1 1/2 cups blueberries |
1 cup blueberries |
1/4 cup sugar |
2 teaspoons cornstarch |
1/4 cup water |
Directions:
1. Preheat oven to 350. Grease a 10 inch bundt pan.
2. In a small bowl, sift together flour, bakinw powder, and salt.
3. In large bowl, beat butter until creamy. Beat in sugar until fluffy. Add eggs, one at a time, beating well after each. Beat in lemon peel and vanilla.
4. Add flour mixture into butter mixture in 3 additions, altermating with lemonade but ending wtih flour.
5. Fold in blueberries. Pour into prepared pan.
6. Bake 45-50 minutes, until golden, or toothpick inserted to the center of the cake comes out clean. Place on wire rack to cool.
7. For the sauce: combine all ingredients in saucepan. Cook over medium heat until sugar is dissolved, liquid is no longer cloudy, and blueberries begin to burst; about 5-7 minutes. Can puree in blender or food processor to make smooth.
8. To serve, cut cake into slices and drizzle wtih warm blueberry sauce.
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