Lemon Cake with Blueberry Topping

By Carolanne

adapted from "What Else to Eat The Dairy-Egg and Nut-Free Food Allergy Cookbook" by Linda Cross

Ingredients

• 1 1/2 cups flour
• 2/3 cup plus 1/4 cup sugar (divided)
• 1/2 cup plus 1 Tbsp water (divided)
• 1/3 cup canola oil
• Zest of 1 lemon
• 1 tsp baking soda
• 3 tsp baking powder
• 1/2 cup freshly squeezed lemon juice (from 2-3 lemons)
• 1 1/4 cups rinsed and drained frozen blueberries (measure after rinsing)
• 2 Tbsp cornstarch

Preparation

Step 1

Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan.

Place flour, 2/3 cup sugar, 1/2 cup water, oil, zest, and baking soda in a large mixing bowl. Place lemon juice and baking powder in a small bowl and stir to combine; add to bowl. Mix well. Pour batter into prepared pan.

Bake in preheated oven 20 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan 10 minutes.

While cake cools, prepare blueberry topping. Place blueberries and remaining 1/4 cup sugar in a small saucepan. Bring to a boil over medium heat, stirring frequently. Place cornstarch and remaining 1 Tbsp water in a small bowl and mix well. Slowly add cornstarch mixture to blueberries. Cook, stirring constantly, about 30 seconds, or until mixture thickens. Remove from heat.

Remove cooled cake from pan and place on a serving platter. Carefully spoon blueberry mixture over top of cake. Cool 20 minutes before serving.

To prepare ahead: You can make this cake early on the day of your kinner. When cool, store on a covered cake plate until ready to serve.