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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, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    12 servings (1 cup sauce)

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

  • 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.
  • 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 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.
  • 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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Reviews

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Average Rating:
  • Christine
    May 24, 2017

    in the picture you can see that all the blueberries sunk to the bottom of the bundt pan while baking, to prevent this and have blueberries stay suspended thruout cake, dust blueberries in flour to give them traction before adding them to batter.

  • twalsh25982
    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
    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
    May 28, 2014

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

  • ekprice
    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
    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!!!

  • mypuggypugs
    Jun 24, 2013

    No comment left

  • Jill D
    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.