What would you do if a friend handed you a dozen of these fabby farm-fresh fellas?I baked a cake. From the Family Circle Cake & Cooky Cookbook (c)'53. One with a beautiful blueberry base. And a luxe lemony topping. And the aide of Betty [in a box].
[Makes 1 square cake, 9x9x2]
1 cup washed fresh blueberries
1 tablespoon flour [I sweetened the deal with confectioner's sugar instead]
1 package white or yellow cake mix [I kept it pure with a white mix]
1. Coat blueberries with flour [nah! confectioner's sugar.]
2. Mix batter according to directions on package of mix; fold in berries.
3. Bake and cool in square cake pan, 9x9x2, according to directions on package.
4. Cut in squares; serve warm with Fluffy Lemon Sauce
Fluffy Lemon Sauce
[Makes 2 1/4 cups sauce]
1/2 cup sugar
3 tablespoons cornstarch
1 cup water
Grated rind of 1/2 lemon
1 egg [from a local, loved chicken!], separated
1. Combine sugar and cornstarch in small saucepan; stir in water and lemon rind and juice.
2. Cook over low heat, stirring constantly, until mixture is very thick and clear and boils 1 minute.
3. Beat egg yolk slightly in small bowl.
4. Stir about 1/2 cup hot lemon mixture into yolk; return to saucepan.
5. Cook, stirring constantly, 1 minute.
6. Beat egg white until stiff but not dry; fold into sauce; serve hot over cake.
Okay, so maybe the labor intensity of the 'Fluffy Sauce' trumps the ease of the cake. But it's a wash that is so worth it! This is one super-duper spring cake, suitable for potlucks, card parties, brunches or a housewarming nosh [we did partake in cake at my sister-in-law's new digs last night]. Turn on the oven this week and turn out your own Blueberry Cake.