BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise - loved that lady! Remember the Corn Flake Wreaths she made us for Christmas, well she always made this Blueberry Lemon Sauce Cake for 4th of July.  She was a serious creature of habit.  Thanksgiving always brought her cheesy garlic grits, but I'm still working on perfecting that one - maybe I'll have it ready for Thanksgiving.

I make this in an 8x8 baking dish, but it easily doubles for a 9x13.  My sauce turned out quite pale today so I added a little yellow food coloring.  LOL I say a little, but from the looks of that picture I added a little too much.

BLUEBERRY LEMON SAUCE CAKE
CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

• Preheat oven to 350˚.
• Sift together the flour, baking powder and salt.
• In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
• Add egg and beat until light and fluffy.
• Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
• Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

• Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
• Add the butter and allow to melt.
• Add the sugars and salt, stirring until dissolved.
• Add lemon juice and rind.
• Bring to a boil, lower heat and simmer until desired sauce consistency.