Newmans Very Own Lemon Blueberry Cake With Lemon Sauce

Recipe by Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • For the cake
  • 34
  • 34
    cup sugar
  • 14
    teaspoon lemon extract
  • 2
    teaspoons newman own old fashioned roadside virgin lemonade (or your favorite)
  • 2
    cups flour
  • 1 14
    teaspoons baking powder
  • 14
    teaspoon salt
  • 12
    cup milk
  • 2
    cups blueberries, fresh or frozen
  • For the lemonade sauce
  • 12
    cup water
  • 1 12
    cups newman own old fashioned roadside virgin lemonade (or your favorite)
  • 1 12
    tablespoons butter
  • mint sprig (to garnish)
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DIRECTIONS

  • For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
  • In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
  • Stir in the lemon extract and the lemonade.
  • In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
  • Beat well after each addition- the batter should be smooth.
  • Sprinkle the blueberries in the bottom of the prepared baking pan.
  • Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
  • Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  • For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
  • Mix the warm water with the lemonade and stir into the batter, combining well.
  • Over medium heat, cook and stir until the sauce is thick and bubbling.
  • Remove from the heat and stir in the butter.
  • Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
  • Garnish with blueberries and a mint sprig.
  • Serve hot or cold.
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