The Perpetual Feast

This moist cake, originally from Cooking Light, was already pretty low in fat – only 7.8 grams of fat/serving.  But I wasn’t really thinking about a nice dessert.  I wanted a cake that I could slice slabs off to pack in my lunch, or to eat as a snack when I get home from work.  I also, as usual, had an excess of produce – blueberries – and an aging lemon. This is very tasty, although not very lemony cake.  It actually tasted better the second day.

Blueberry Lemon Bundt Cake

Cooking spray
2  Tablespoons  granulated sugar
3  cups  all-purpose flour
1 1/2  teaspoons  baking powder
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1 3/4  cups  granulated sugar
2 Tablespoons butter, softened
2 Tablespoons unsweetened applesauce
1  Tablespoon  grated lemon rind
1  large egg
¾ cup egg substitute
1/2  teaspoon  vanilla extract
1  (16-ounce) container non-fat sour cream
2  cups  fresh blueberries, washed and dried

Glaze:
1  cup  powdered sugar
3  tablespoons  fresh lemon juice

Preheat oven to 350°.  Coat a 12-cup Bundt pan with cooking spray; sprinkle with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Place the 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add applesauce, beating for one minute.  Add egg and egg substitute i1/4 cup at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Confession: I wasn’t very satisfied with the texture of this cake at first.  I expected it to be lighter, but it began to brown at the end, and even though the wooden pick wasn’t entirely clean, I took the cake out of the oven.  At first I thought it was under done, or that maybe my baking soda had gotten old.  But after a day, it seemed ok, and wa moist, not pasty.