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Blueberry Bounty Cake Recipe

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This recipe for Blueberry Bounty Cake, by , is from Our Family Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Esther McGhie


1 cups butter, softened
1 cups sugar
4 eggs
1 Tbsp. grated lemon rind
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
tsp. salt
1 cup lemonade
1 cup fresh or frozen blueberries

Blueberry sauce
2 tsp. corn starch
cup sugar
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 one. Beat in lemon peel and vanilla.
2. Combine flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each. Fold in blueberries.
3. Pour into a greased and floured 10-inch fluted tube pan. Bake for 45 50 min at 350 F or until a toothpick inserted at center comes out dry. Cool for 20 min 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 a medium heat, stirring constantly. Cook and stir a minute longer or until thickened. Serve warm with cake

Personal Notes:
Personal Notes:
Note if using frozen blueberries do not thaw before adding to batter.




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