Blueberry-Lemon Bundt Cake

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.

blueberry-bundt-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.

blueberry-bundt-cake-slice1

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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