Lemon Cake with Blueberry-Orange Sauce

Lemon Cake

1 ¾ cup flour

1 ½ tsp baking powder

1 ½ stick butter, melted

¾ cup sugar

2 eggs

1/3 cup water

Optional: 1 Tbsp lemon curd

Blueberry Topping

1 ½ cup frozen blueberries

3 Tbsp sugar

2 Tbsp orange marmalade

1/3 cup water

1 tsp vanilla

Frost with lemon curd.

Directions

For the cake, cream butter and sugar. Add eggs. In a separate bowl, combine flour and baking powder. Alternately add flour mixture and water to cake batter. Add lemon curd. Mix until smooth but do not over-mix. Pour batter into a greased a 9-inch round and smooth the top with a spatula or knife. Bake at 375° for 35-40 minutes or until cake is a light golden color. Let cool. 

For the topping, bring blueberries, sugar, orange marmalade, and water to a boil. Let boil for 1-2 minutes. Remove from heat and add vanilla. Serve topping either warm or cool. 

When cake is cool, frost with lemon curd (found at most grocery stores). Garnish cake with dried leaves and serve with blueberry topping.