Batter:

1/3 cup butter
1 cup sugar
2 eggs
1/2 cup sour milk
2 cups blueberries dusted with flour
2 scant cups flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. salt

Cream butter and sugar; add eggs. Beat well. Add sour milk. Sift together dry ingredients and add to creamed mixture by hand or low speed in mixer until well mixed. Fold in blueberries. Pour batter into 9x9-inch pan, greased and lined with wax paper; bake about 350°F for 45-50 minutes.

Lemon Sauce:

1/2 cup sugar
1 tbsp. cornstarch
Dash salt
1 cup boiling water
1 tbsp. butter
1 tbsp. grated lemon peel
3 tbsp. lemon juice

Combine sugar, cornstarch, and salt in a medium size saucepan. Stir in water gradually. Cook 5 minutes over medium heat, stirring constantly until begins to thicken. Blend in remaining ingredients. Remove from heat. Serve warm or room temperature with cake. This cake freezes well.