Light Brown Blueberry Sauce

Light Brown Blueberry Sauce

Ingredients:
3 cups fresh blueberries
2/3 cup light brown sugar
2 teaspoons fresh lemon juice

Directions:
To make the glaze:
Stir together confectioners’ sugar and lemon juice in a small bowl until smooth. Set
aside (don’t refrigerate).
To make the cake:
Preheat the oven to 350°F and spray a 9-inch springform pan with nonstick cooking
spray.
Whisk together the milk, sour cream, applesauce, lemon zest, vanilla, margarine,
sugar, baking powder, and salt in a large bowl until combined. Add the flour and
cornmeal and stir until smooth.
Pour the batter into the prepared springform pan. Bake 30 minutes or until a
toothpick inserted into the center comes out clean. Run a knife around the edge of the
hot cake and remove the sides of the pan. Gently remove the cake from the bottom
piece of the pan if desired. While the cake is still hot, drop spoonfuls of the lemon
glaze on top and gently spread with a knife or spatula. Allow cake to cool completely.
While cake is cooling, make blueberry sauce.
To make the blueberry sauce:
Combine 1½ cups of the blueberries, the brown sugar, and lemon juice in a medium
saucepan over medium heat. Stir until the sugar dissolves. Bring the mixture to a low
boil and cook for about 5 minutes. Reduce heat to medium-low and simmer, stirring
often, until the berries become soft and the sauce becomes syrupy, about 10 minutes.
Remove from the heat and stir in the remaining 1½ cups blueberries. Using the back of
a spoon, gently crush half the blueberries. Serve the sauce alongside the cake.