Blueberry Cake With Lemon Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
BLUEBERRY CAKE WITH LEMON SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jenkins Estate in Carrollton, Texas in 1992. Ingredients:
2 eggs separated |
1 cup granulated sugar |
1/2 cup butter |
1/4 teaspoon salt |
1 teaspoon vanilla |
1-1/2 cups flour |
1 teaspoon baking powder |
1/3 cup milk |
1-1/2 cups blueberries |
lemon sauce |
3/4 cup sugar |
2 tablespoons cornstarch |
2 cups water |
1/4 cup butter |
1/4 teaspoon salt |
1/4 cup fresh lemon juice |
Directions:
1. Beat egg whites until stiff then add 1/4 cup of the sugar.
2. Cream shortening then add salt, vanilla and remaining sugar.
3. Add 2 egg yolks and beat well then mix flour and baking powder together.
4. Mix with creamed shortening alternating with milk then fold egg whites in with rubber spatula.
5. Flour blueberries and fold into mix then sprinkle sugar on top and bake in square pan 50 minutes.
6. To make lemon sauce mix all ingredients well and grate rind of 2 lemons into sauce.
7. Boil stirring constantly until it thickens then cool slightly and pour over warm cake.
|
|