Lemon Tea Cake with Blueberry-Red Wine Sauce - water

Method

• Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils.
• Add blueberries.
• Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes.
• Cool 10 minutes.
• Stir in spices.
• Cool.
• 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 until fluffy.
• Beat in eggs, 1 at a time.
• Beat in grated lemon peel, lemon juice and vanilla extract.
• Sift cake flour, baking powder, baking soda and salt into medium bowl.
• Mix dry ingredients into butter mixture alternately with sour cream.
• Pour batter into prepared baking pan.
• Bake until tester inserted into center comes out clean, about 45 minutes.
• Cool cake on rack 10 minutes.
• Cut around sides of cake.
• Turn out onto rack.
• Peel off paper.
• Turn cake over.
• Cool.
• (Sauce and cake can be prepared 1 day ahead.
• Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
• Cut cake into triangles; arrange on plates.
• Spoon sauce over.