Not So Healthy Healthier Blueberry Lemon Pound Cake Food
NOT-SO HEALTHY - HEALTHIER BLUEBERRY LEMON POUND CAKE
This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. http://www.tastefoodblog.com/tastefood/2009/08/lemon-blueberry-pound-cake.html It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....
Provided by JungleLove
Categories Breakfast
Time 1h20m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Grease and flour a loaf pan.
- In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
- Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
- Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
- Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
- Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
- Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.
LOW FAT BLUEBERRY LEMON CAKE
Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.
Provided by qtmeliss34
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
- In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
- In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
- Add flour mixture to butter mixture in three additions, alternating with sour cream.
- Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
- Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
- Cool in pan 20 minutes then invert onto a wire rack.
- Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5
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