Cousin Carrie’s Blueberry Cake
1 cup white sugar
1 egg separated
2 cups flour
3 tablespoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
1-1/2 cups fresh blueberries
Lemon Sauce
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp salt
1 tsp grated lemon rind
1 cup warm water
2 tbsp lemon juice
1 tbsp butter
Cream together margarine and sugar. Add egg yolk and beat well. Add flour, baking powder and salt alternately with milk to creamed mixture. Beat egg white until stiff. Fold into cake batter with the vanilla. Add blueberries and combine gently. Pour into 8 inch square pan. Bake at 375F for 45-50 minutes.
To make lemon sauce, combine sugar, cornstarch, salt and lemon rind in saucepan. Gradually add water, stirring constantly on low heat for 5 minutes. Sauce should be clear and slightly thickened. Remove from heat and stir in lemon juice and butter.
Serve over cake.
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