Ingredients for Newmans Very Own Lemon Blueberry Cake With Lemon Sauce
- Shortening
- 1 3/4 cups granulated sugar
- 4 large eggs
- Lemon Extract
- Lemonade
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Milk
- 2 cups fresh blueberries
- Water
- 1 cup (2 sticks) unsalted butter, softened
- Fresh Blueberries
- Mint Sprig
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How to Make Newmans Very Own Lemon Blueberry Cake With Lemon Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, gently toss the blueberries with 2 tablespoons of flour to prevent them from sinking.
- Fold the blueberries and lemon zest into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon sauce:
- Whisk together the lemon juice, lemon zest, sugar, and cornstarch in a small saucepan.
- Cook over medium heat, stirring constantly, until the sauce thickens and comes to a simmer.
- Remove from heat and let cool slightly.
- Once the cake is completely cool, drizzle the lemon sauce over the top and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
153g
Fat
46g
Carbs
24g
