Blueberry Bounty Cake

Submitted by: Alice Smith
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 1/2 cup butter, softened
1 3/4 cups sugar
4 eggs
1 tbsp lemon zest (grated peel)
2 tsp vanilla extract
3 cups cake flour
2 /12 tsp baking powder
1/4 tsp salt
1 cup lemonade
1 1/2 cups blueberries
Blueberry Sauce:
2 tsp cornstarch
1/4 cup sugar
1/4 cup water
1 cup blueberries
In a large bowl beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well. Fold in blueberries. Pour into a greased and floured tube pan. Bake at 350F for 45 to 50 minutes or until a toothpick comes out clean. Cool 20 minutes, then remove from pan, cool completely. In a small saucepan, combine cornstarch and sugar. Stir in water until smooth. Add blueberries and bring to a boil over medium heat, stirring constantly. Cook until thickened. Serve warm with cake.

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