INGREDIENTS

INSTRUCTIONS

For sauce:  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.  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 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.  Serves 6.  Bon Appetit August 1995  Converted by MC_Buster.  Per
serving: 3264 Calories (kcal); 131g Total Fat; (36% calories from
fat); 36g Protein; 478g Carbohydrate; 860mg Cholesterol; 1428mg  Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable;  2
Fruit; 24 1/2 Fat; 28 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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