From grams old magazine scraps I found a recipe for Blueberry Bounty cake. I wondered where the term “BOUNTY” came from and going down the rabbit hole I found that the “BOUNTY” description comes from the moist, golden, butter rich cake packed tightly with a generous “bounty” of FRESH juicy blueberries!
BLUEBERRY BOUNTY CAKE
CAKE
1 1/2 cups butter (3 sticks), softened
1 3/4 cups sugar
4 LARGE eggs
1 tablespoon lemon zest (grated peel)
2 teaspoons PURE vanilla extract
3 cups CAKE flour
2 /12 teaspoons baking powder
1/4 teaspoon salt
1 cup lemonade
1 1/2 cups FRESH small wild blueberries
- Preheat oven to 350°.
- In a large bowl beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and vanilla.
- Whisk together the flour, baking powder and salt.
- Add flour mixture to creamed mixture alternately with lemonade, beating well.
- Gently fold in blueberries.
- Pour into a greased and floured tube pan.
- Bake 45 to 50 minutes or until a toothpick comes out clean.
- Cool 20 minutes before removing from pan and cool.
SAUCE
2 teaspoons cornstarch
1/4 cup sugar
Juice of 1 LARGE lemon + enough water to make 1/4 cup
1 cup FRESH small wild blueberries
- In a small saucepan, combine cornstarch and sugar.
- Stir in lemon juice and water until smooth.
- Add blueberries and bring to a SLOW boil over medium heat, stirring constantly. Cook until thickened.
- Serve warm with cake.
NOTES:
- Cake flour will make a lighter, fluffier cake. But in a pinch, you can use AP flour instead of cake flour. Make sure to remove 2 tablespoons from each cup.
- If using frozen berries, DO NOT THAW!! Toss frozen berries with a bit of cake flour before folding into the batter.