We adapted this recipe from Honey’s Butter Cake and Fast Blueberry Sauce at allrecipes.com. This’ll work well with all kinds of fruity sauces. We like blueberry and strawberry, but have also tried making the blueberry sauce with raspberries, which was nice (but a little seedy).
2 1/2 cups (345 g) all-purpose flour
1 teaspoon baking powder (5 ml)
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) salt
1 cup (219 g) butter, softened
2 cups (420 g) white sugar
1 teaspoon (5 ml) vanilla extract
1 cup (we use 200 g) sour cream
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
1 pt. fresh strawberries, hulled
1 tbsp. sugar
1/2 tsp. vanilla extract
Pinch cardamom powder
1. Preheat oven to 325°F (165°C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened.
Combine all ingredients in a 2 quart casserole; cover with wax paper. Stirring midway through cooking, microwave on high 4-6 minutes, or until the mixture boils and the berries begin to fall apart.
Pour the mixture into bowl of a food processor or blender, or force the berries through a sieve to puree. Chill until serving time.