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1
Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils.
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2
Add blueberries.
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3
Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes.
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4
Cool 10 minutes.
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5
Stir in spices.
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6
Cool.
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7
Preheat oven to 325F.
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8
Spray 8-inch square glass baking dish with nonstick vegetable oil spray.
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9
Line bottom of baking dish with parchment paper.
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10
Spray parchment with vegetable oil spray.
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11
Dust dish and parchment with flour.
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12
Beat butter and sugar in large bowl until fluffy.
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13
Beat in eggs, 1 at a time.
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14
Beat in grated lemon peel, lemon juice and vanilla extract.
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15
Sift cake flour, baking powder, baking soda and salt into medium bowl.
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16
Mix dry ingredients into butter mixture alternately with sour cream.
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17
Pour batter into prepared baking pan.
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18
Bake until tester inserted into center comes out clean, about 45 minutes.
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19
Cool cake on rack 10 minutes.
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20
Cut around sides of cake.
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21
Turn out onto rack.
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22
Peel off paper.
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23
Turn cake over.
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24
Cool.
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25
(Sauce and cake can be prepared 1 day ahead.
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26
Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
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27
Cut cake into triangles; arrange on plates.
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28
Spoon sauce over.
