Blueberry Bounty Cake

• 1-1/2 cups butter, softened
• 1-3/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup lemonade
• 1-1/2 cups fresh or frozen blueberries
• 2 teaspoons cornstarch
• 1/4 cup sugar
• 1/4 cup water
• 1 cup fresh or frozen blueberries, thawed

1. Preheat oven to 350u0b0. 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.
2. Combine the flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries.
3. 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.
4. 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.

butter, sugar, eggs, lemon zest, vanilla, cake flour, baking powder, salt, lemonade, blueberries, cornstarch, sugar, water, blueberries

Taken from www.tasteofhome.com/recipes/blueberry-bounty-cake/ (may not work)