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Wednesday, January 12, 2011

Lemon Blueberry Cake

I think I'm addicted to my bundt pan. It's amazing. As is this cake. Blueberries were on sale at our grocery store this week so I grabbed a few containers and brought them home with no plan on what to make. Luckily I found this beauty and whipped it up in time for Sunday dinner. It was light and moist with a kick of lemon. Delicious.

Lemon Blueberry Cake

3 cups flour
2 cups sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup fat free buttermilk
3 eggs
1/2 cup canola oil
3 tsp. lemon zest
1/2 tsp. vanilla
1/2 tsp. fresh lemon juice
2 cups blueberries

Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Combine the buttermilk, eggs, oil, lemon zest, vanilla and lemon juice in a seperate bowl. Mix well. Add the buttermilk mix to the flour and stir until moistened. Stir in the blueberries and pour into bundt pan.

Bake at 350 for 60-70 minutes. Let cool in pan for 15 minutes. Remove and cool completely. Cut into 24 slices. Sprinkle with powdered sugar.

1 slice = 5 points (points plus)


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