Blueberry Bounty Cake

Name: Blueberry Bounty Cake
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; 2 teaspoons cornstarch; 1/4 cup sugar; 1/4 cup water; 1 cup fresh or frozen blueberries, thawed

14 ingredients

4 steps

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
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.