BLUEBERRY BOUNTY CAKE

Blueberry Bounty Cake image

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

Provided by Taste of Home

Time 1h5m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 15

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

Steps:

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 : Calories 508 calories, Fat 25g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 320mg sodium, Carbohydrate 67g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.