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.
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