Back to Blueberry Bounty Cake

Print Options


Card Sizes

Blueberry Bounty Cake Recipe

Blueberry Bounty Cake Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional 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 Pairings

Sweet White Wine

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