Lemon Tea Cake With Blueberry Red Wine Sauce Recipe
Servings: 1
Ingredients
- 1/2 c. Water
- 1/2 c. Sugar
- 1/2 c. Dry red wine
- 3 Tbsp. Fresh lemon juice
- 1 1/2 Tbsp. Cornstarch
- 1 c. Fresh blueberries
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Grnd nutmeg Nonstick vegetable oil spray
- 1/2 c. Unsalted butter, room temperature (1 stick)
- 1 c. Sugar
- 3 lrg Large eggs
- 2 Tbsp. Grated lemon peel
- 2 Tbsp. Fresh lemon juice
- 1 tsp Vanilla extract
- 1 1/2 c. Sifted cake flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Lowfat sour cream
Directions
- For sauce:Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat till cornstarch dissolves and mix boils. Add in blueberries. Boil till sauce thickens sufficient to coat back of spoon, stirring constantly, about 5 min. Cold 10 min. Stir in spices.
- Cold.
- For cake:Preheat oven to 325F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour.
- Beat butter and sugar in large bowl till fluffy. Beat in Large eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking pwdr, baking soda and salt into medium bowl. Mix dry ingredients into butter mix alternately with lowfat sour cream.
- Pour batter into prepared baking pan. Bake till tester inserted into center comes out clean, about 45 min. Cold cake on rack 10 min. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over.
- Cold. (Sauce and cake can be prepared 1 day ahead. Chill sauce; wrap cake in aluminum foil and store at room temperature.)
- Cut cake into triangles; arrange on plates. Spoon sauce over.
- Serves 6.
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