I saw this healthy cake in the January issue of Woman’s Day and designated my frozen blueberries for this dessert. I’ve made a few changes, but kept it low-calorie per Valerie Bertinelli’s suggestion.
Let me tell you my 18-month old devours it and she’s still enjoying her first taste of blueberries, thanks to my freezer. I’ve tried giving her straight up blueberries before and she wouldn’t touch them. Blueberry cake made all the difference.
Slightly adapted from Valerie’s Buttermilk Blueberry Cake, Woman’s Day, January 2012
- 2 eggs
- 2 large egg whites
- 1 1/4 cup butter milk (I made my own using milk with 1 tablespoon lemon juice at room temp for an hour)
- 1 1/2 cups demerara sugar (sugar in the raw)
- 1/2 cup canola oil
- 2 teaspoons lemon zest
- 2 cups fresh blueberries or one 12 oz. frozen blueberries, thawed and drained
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 1/2 cups white whole wheat flour plus 1 Tablespoon set aside
- 2 tablespoons demerara sugar for the topping
- Heat oven to 350 degrees
- Spray a bundt pan with non-stick spry
- Whisk the eggs, egg whites, buttermilk, sugar, oil and lemon zest.
- Mix in dry ingredients on low speed.
- In a medium bowl, toss blueberries in flour to coat.
- Fold in blueberries to cake mixture very gently.
- Spread in tube pan and sprinkle with sugar.
- Bake 70 to 75 minutes until toothpick inserted comes out clean.
- Let cake cool in pan for 15 minutes.
- Remove and transfer to a wire rack.
- Cool completely and tightly wrap in foil to freeze.
- Eat one half and freeze the other half if desired. Thaw at room temperature.
I feel good about letting my daughter eat this for breakfast; fruit, whole wheat, egg whites and so forth. So I put it in the breakfast category also;)
What’s your favorite way to enjoy blueberries?