Blueberry Bounty Cake

By carvalhohm2

Ingredients

• BLUEBERRY SAUCE:
• 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
• 2 teaspoons cornstarch
• 1/4 cup sugar
• 1/4 cup water
• 1 cup fresh or frozen blueberries, thawed

Details

Servings 12
Preparation time 20mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 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.

Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries.

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.

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).

1 slice with about 1 tablespoon sauce equals 508 calories, 25 g fat (15 g saturated fat), 131 mg cholesterol, 320 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.