A blueberry cake served with a chilled lemon sauce seems to be just the ideal combination of the two fruits. Warm Blueberry Cake 1/4 cup unsalted butter, softened 3/4 cup sugar 2 large eggs 1/2 cup milk 1/2 teaspoon vanilla 1 1/2 cups unsifted flour, plus 2 teaspoons 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup blueberries, washed and picked over Lemon Mousseline sauce
Prepare a 9-inch round cake pan by buttering sparsely and dusting with flour. Preheat oven to 350 degrees F. In large bowl of electric mixer, combine butter, sugar, and eggs, and beat until pale and pluffy, about 5 minutes.
Sift flour, baking powder and salt, and sift again. Add to creamed mixture alternately with the milk and vanilla.
Dust blueberries with remaining flour and fold into cake butter. Pour into prepared pan, even top, and bake 30 to 35 minutes, or until top springs back when touched lightly. Serve warm with lemon sauce. Serves 6. Lemon Mousseline Sauce:
In small saucepan, combine 1/2 cup sugar, 1/8 teaspoon salt and 1 tablespoon cornstarch. Slowly stir in 1 cup water, bring to a boil, and cook gently for 5 minutes. Add grated rind and juice of 1 large lemon and cool. Whip 1 cup of whipping cream until stiff and fold into cooled lemon sauce.