Blueberries are terrific in many baked goods such as today’s recipe for Blueberry Lemon Bundt cake.
But don’t let your blueberries sink to the bottom of the batter. Instead, try this tip: Toss the blueberries with some flour before folding them into the batter. The little coating of flour helps keep them in place. And be sure to gently fold them into the batter or you risk mashing the berries.
This cake is easy to make and has a bright lemony flavor.
BLUEBERRY LEMON BUNDT
Preparation time: 15 minutes
Total time: 1 hour (plus cooling time)
Floured baking spray
1 box (18.25-oz.) trans fat-free lemon or yellow cake mix
1 box (2.9-oz.) lemon or vanilla cook-and-serve pudding and pie filling
3/4 cup skim milk
1 container (6-ounce) low-fat lemon yogurt
2 egg whites
2 Tbsp. canola oil
1 1/2 cups fresh blueberries
2 tsp. all-purpose flour
Powdered sugar for dusting top of cake
Coat a 12-cup Bundt pan with floured baking spray.
Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg and oil; beat according to package directions.
In a small bowl, toss the blueberries with the flour (this helps them not sink to the bottom) and fold into the cake batter.
Pour batter into the Bundt pan. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Let stand 30 to 40 minutes before inverting the pan to release the cake. Cool completely. Dust with powdered sugar before serving.
Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
200 calories (23 percent from fat), 5 g fat (1 g sat. fat, 0 g trans fat), 35 g carbohydrates, 3 g protein, 251 mg sodium, 14 mg cholesterol, 33 mg calcium, 1 g fiber. Food exchanges: 2 starch, 1 fat.