Blueberry Bundt Cake With Blueberry Sauce

• FOR THE CAKE:
• 3 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1-1/2 cup Butter
• 1-3/4 cup Sugar
• 4 whole Eggs
• 1 Tablespoon Grated Lemon Zest
• 2 teaspoons Vanilla Extract
• 1/2 cups Milk
• 1/2 cups Fresh Or Bottled Lemon Juice
• 1-1/2 cup Fresh Or Frozen Blueberries
• FOR THE SAUCE:
• 2 teaspoons Cornstarch
• 1/4 cups Sugar
• 1/4 cups Water
• 1 cup Blueberries

1. For the cake:
2. Preheat oven to 350F.
3. Combine flour and baking powder in a large bowl and set aside.
4. Cream butter and sugar until light and fluffy. Add eggs one at a time. Add lemon zest and vanilla.
5. Alternate adding the butter mixture, milk and lemon juice into the dry ingredients. Fold in the blueberries. If using frozen berries it's best NOT to thaw them before hand as they tend to discolor the batter if thawed.
6. Butter and flour or Pam spray your bundt cake pan. Bake for 40-50 minutes. Always check with a tooth pick, if it comes out clean you know it's done.
7. For the Blueberry Sauce:
8. In a saucepan combine cornstarch and sugar. Stir in water. With heat on medium continue stirring until it begins to boil slightly. Then add blueberries. Heat them through, until the blueberries start breaking down and then remove from heat. Serve sauce over a slice of cake.

cake, flour, baking powder, butter, sugar, eggs, lemon zest, vanilla, milk, lemon juice, blueberries, cornstarch, ubc, ubc, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-bundt-cake-with-blueberry-sauce/ (may not work)