Lemon Tea Cake With Blueberry-red Wine Sauce

–CAKE–
Nonstick vegetable oil spray
1/2 c Unsalted butter; room
-temperature (1
; stick)
1 c Sugar
3 lg Eggs
2 tb Grated lemon peel
2 tb Fresh lemon juice
1 ts Vanilla extract
1 1/2 c Sifted cake flour
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/2 c Sour cream

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.