Monday, February 3, 2014

Lemon Blueberry Bundt Cake

 I seem to buy things when I see them on sale and then I go home and a wonder what to do with them.  I got a lovely bunch of blueberries recently and many recipes came to mind.  I decided to remake a lemon blueberry cake that I made a while back, but this time I wanted it to be a little more healthy.  I substituted the butter for canola oil and apple sauce.  Then I used low-fat yogurt instead of whole milk and even lessened the sugar a bit.   The result was a very moist cake that everyone enjoyed, including my son who claims to dislikes blueberries. 


The Wet ingredients:
1/2 cup canola oil
1 1/2 cups of sugar
1 cup apple sauce
4 eggs
1 tsp of vanilla
1 cup plain yogurt
1/4 cup lemon juice

The Dry Ingredients:
3 cups of all purpose flour (sifted)
1/2 tsp of salt
1 tsp baking soda
2 tsp baking powder

2 cups fresh blueberries
2Tbs lemon zest

1 cup powdered sugar
2 Tbs lemon juice + a tsp water as needed to make glaze

With a mixer cream all the wet ingredients.   Then add the sifted dry ingredients into the wet ingredients and stir gently.  Add the blueberries and lemon zest.  Pour batter into a large greased (or sprayed) bundt pan or cake pan and bake at 350 degrees for 45-50 minutes.  Allow cake to cool down and pour the glaze over the cake.  Enjoy.

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