Blueberry Bounty Cake Recipe
Blueberry Bounty Cake Recipe photo by Taste of Home
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Blueberry Bounty Cake Recipe

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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, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups butter, softened
  • 1-3/4 cups sugar
  • 4 large 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

Nutritional Facts

1 slice with about 1 tablespoon sauce: 508 calories, 25g fat (15g saturated fat), 131mg cholesterol, 320mg sodium, 67g carbohydrate (39g sugars, 1g fiber), 5g protein.


  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.
  2. Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries.
  3. 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.
  4. 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).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Bounty Cake in Country Woman June/July 2009, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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twalsh25982 User ID: 2073217 245955
Reviewed Mar. 24, 2016

"This is a comment - With all the wonderful ingredients why the poor reviews? I really would like to try this but would like to know what kind of lemonade to use - homemade or store bought?

I am rating this as a 3 because I haven't made it but it sounds good.
Thank you.
Shirley Walsh"

woxof97 User ID: 2824220 245304
Reviewed Mar. 12, 2016

"The blueberries worked well, but the cake itself was rather flavorless and somewhat dry. It definitely needed the sauce. I doubt if I'd try this one again."

RLiberty User ID: 7169427 115350
Reviewed May. 28, 2014 Edited Aug. 3, 2014

"This came out excellent! My husband said don't wait another month before making it again."

ekprice User ID: 4632834 114383
Reviewed May. 14, 2014

"Didn't like this very much. The cake just didn't have a lot of flavor, the blueberries were good and so was the sauce. Would not make again."

SarahK2014 User ID: 7328806 166925
Reviewed Jul. 7, 2013

"Just made this and it turned out excellent!!! I did substitute the 1 1/2 c butter with 1 cup margarine and 1/2 c applesauce. It was moist and delicious!! I also baked it for 55 minutes and my pan is a heavy, dark pan. Also, I didn't have cake flour on hand so I used the substitution method of taking 1 c flour, removing 2 T of it and adding 2 T cornstarch and sifting them together. Will DEFINITELY make again!!!"

Jill D User ID: 3783776 183587
Reviewed Sep. 2, 2009

"What a horror! After baking for 1 hour and 20 minutes, the batter stayed wet. This recipe needs to be revised or removed."

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