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Blueberry Bounty Cake

Total Time

Prep: 20 min. Bake: 45 min. + cooling

Makes

12 servings (1 cup sauce)

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

Ingredients

  • 1-1/2 cups butter, softened
  • 1-3/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 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

  1. Preheat oven to 350°. 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 zest 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 until a toothpick inserted in the center comes out clean, 45-50 minutes. 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.

Nutrition 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.

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