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Blueberry Bounty Cake

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. —Alice Tesch, Watertown, WI

12 ServingsPrep: 20 min. Bake: 45 min. + cooling

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

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

2 of 2

Blueberry Bounty Cake (continued)

Directions (continued)

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).

Nutrition Facts: 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.