Lea Wait

Aunt Nettie's Blueberry Cake with Lemon Sauce


From SHADOWS OF A DOWN EAST SUMMER

AUNT NETTIE’S BLUEBERRY CAKE WITH LEMON SAUCE

Cake:
1/3 cup butter, room temperature
1 ½ cups sugar
2 eggs at room temperature
½ cup milk
1 ¼ cups flour
½ teaspoon salt
½ teaspoon vanilla
2 teaspoons baking powder
2 cups wild blueberries mixed with ½ cup flour

Butter sheet cake pan or two 8-inch cake pans. Pre-heat oven to 375 degrees.
Cream together butter and sugar. Beat eggs, and add them to creamed mixture. Add vanilla and milk. Stir. Then add flour, salt and baking powder. Mix thoroughly. Then add blueberries. Stir gently, until berries are covered with batter. Pour into prepared pan(s) and bake 20-25 minutes, until toothpick inserted in middle of cake comes out clean. Cool. Cut in squares and pour lemon sauce on top when served.

Lemon Sauce:
1½ cups sugar
2 tablespoons cornstarch
2 cups boiling water
4 Tablespoons butter
Juice of 1 lemon
Pinch of salt

Mix sugar and cornstarch. Then gradually add boiling water. Boil 5 minutes, stirring constantly. Remove from heat and add lemon juice, butter, nutmeg and salt. Stir well. Pour over individual pieces of blueberry cake. Sauce may be served hot or cold. Refrigerated, it will keep for several days, and may be reheated before serving. Aunt Nettie preferred to serve it warm.


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