Serves: 5
Total Calories: 564

Cake:
1 tablespoon butter
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups fresh blueberries
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Lemon Butter Sauce:
2 - 4 tablespoons butter
3/4 cup sugar
1 cup water, divided
juice of 2 lemon
grated lemon peel
3 tablespoons cornstarch
1 teaspoon vanilla extract

Cake:
Grease and flour a 9-inch-square cake pan. Cream butter and sugar. Add beaten egg into creamed mixture. Combine dry ingredients and add to egg mixture alternately with milk. Coat berries with a small amount of flour, then add to mixture. bake at 375° for about 30 minutes.

Lemon Butter Sauce:
Melt butter and stir in sugar. Add 1/2 cup water, lemon juice, and rind to melted butter mixture. Mix cornstarch with remaining water until dissolved. Add to melted butter mixture. boil until clear. take off heat and add vanilla. Pour over cake as you serve.


Fun Fact: Forty to fifty percent of blueberries grown commercially are harvested by hand, to gather the best of the early fruit. Hand-harvesting blueberries has been estimated to require up to 550 worker-hours per acre, which works out to be about $1.00 per pound.

Nutritional Facts:

Serves: 5
Total Calories: 564
Calories from Fat: 74

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