Blueberry Brunch Cake

recipe
Sprinkle turbinado sugar and nutmeg over the batter to give the cake a glistening brown appearance and a sugary, sweet crust. If you can't find turbinado sugar, combine light brown sugar with the nutmeg, and sift the mixture evenly over the batter.

Yield:

12 servings (serving size: 1 slice cake, 2 tablespoons sour cream mixture, and 1 tablespoon blueberries)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 31 %
Fat 8 g
Satfat 4.7 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 4.7 g
Carbohydrate 36.6 g
Fiber 1.3 g
Cholesterol 40 mg
Iron 1 mg
Sodium 274 mg
Calcium 87 mg

Ingredients

Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
6 tablespoons butter, softened
1 large egg
1 large egg white
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup orange juice
1 teaspoon grated lemon or orange rind
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons turbinado sugar
1/8 teaspoon ground nutmeg
1/2 cup low-fat sour cream
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
3/4 cup fresh blueberries

Preparation

Preheat oven to 350°.

Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour.

Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.

Bake at 350° 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan.

Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries.

Note:

June 2003
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