Double Blueberry Morning Cake

• 3 cups cake flour
• 2 12 teaspoons baking powder
• 14 teaspoon salt
• 1 14 cups butter, softened
• 1 34 cups sugar
• 4 eggs
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla
• 1 cup lemonade
• 1 12 cups blueberries
• 1 cup blueberries
• 14 cup sugar
• 2 teaspoons cornstarch
• 14 cup water

1. Preheat oven to 350.
2. Grease a 10 inch bundt pan.
3. In a small bowl, sift together flour, bakinw powder, and salt.
4. In large bowl, beat butter until creamy.
5. Beat in sugar until fluffy.
6. Add eggs, one at a time, beating well after each.
7. Beat in lemon peel and vanilla.
8. Add flour mixture into butter mixture in 3 additions, altermating with lemonade but ending wtih flour.
9. Fold in blueberries.
10. Pour into prepared pan.
11. Bake 45-50 minutes, until golden, or toothpick inserted to the center of the cake comes out clean.
12. Place on wire rack to cool.
13. For the sauce: combine all ingredients in saucepan.
14. Cook over medium heat until sugar is dissolved, liquid is no longer cloudy, and blueberries begin to burst; about 5-7 minutes.
15. Can puree in blender or food processor to make smooth.
16. To serve, cut cake into slices and drizzle wtih warm blueberry sauce.

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

Taken from www.food.com/recipe/double-blueberry-morning-cake-387940 (may not work)