A summer dessert topped with a lemon sauce.
3/4 cup shortening (or a combination of shortening and butter or margarine)
3/4 cup sugar
1/4 tsp lemon extract
2 tsp Newman's Own Old Fashioned Roadside Virgin Lemonade or your favourite lemonade
2 cups flour
1-1/4 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup warm water
1-1/2 cups Newman's Own Old Fashioned Roadside Virgin Lemonade or your favourite
1-1/2 tbsp butter
Fresh blueberries and mint sprigs for garnish
Step 1: Preheat the oven to 350°F. Grease a 9" x 9" baking pan.
Step 2: 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.
Step 3: In a separate bowl, stir together the flour, baking powder, and salt. Add to the shortening-egg mixture, alternating with the milk. Beat well after each addition. The batter should be smooth.
Step 4: 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 centre comes out clean.
Step 5: While the cake is baking, make the lemonade 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.
Step 6: Cut the cake into serving pieces. Place each piece on an individual plate and pour the sauce over it. Garnish with blueberries and a mint sprig. Serve hot or cold.