Blueberry Bounty Cake Recipe

3.5 7 6
Blueberry Bounty Cake Recipe
Blueberry Bounty Cake Recipe photo by Taste of Home
Publisher Photo

Blueberry Bounty Cake Recipe

Read Reviews
3.5 7 6
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 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
  • 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 350° for 45-50 minutes or until a toothpick inserted in 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).
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

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.

  • 1-1/2 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
  • BLUEBERRY SAUCE:
  • 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 in 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

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Reviews forBlueberry Bounty Cake

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MY REVIEW
Christine User ID: 9175290 266278
Reviewed 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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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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