Ingredients
1-1/2 cups butter, softened1-3/4 cups sugar4 large eggs, room temperature1 tablespoon grated lemon zest2 teaspoons vanilla extract3 cups cake flour2-1/2 teaspoons baking powder1/4 teaspoon salt1 cup lemonade1-1/2 cups fresh or frozen blueberriesBLUEBERRY SAUCE:2 teaspoons cornstarch1/4 cup sugar1/4 cup water1 cup fresh or frozen blueberries, thawed
Preparation
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.
