Blueberry Brunch Cake

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

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 31%
  • Fat: 8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 36.6g
  • Fiber: 1.3g
  • Cholesterol: 40mg
  • Iron: 1mg
  • Sodium: 274mg
  • Calcium: 87mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries.
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