Yogurt-Blueberry Cake

Yogurt-Blueberry Cake
Servings: 16 Prep 20 mins Bake 350°F 45 mins to 50 mins

Ingredients

Cake:
  • 1 pint blueberries (about 2- 1/2 cups)
  • 1 tablespoon all-purpose flour plus 2 -1/2 cups
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 egg whites, at room temperature
  • 1 container (6 ounces) low-fat plain yogurt
Glaze:
  • 1 1/4 cups confectioners sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon water

Make It

1. Heat oven to 350 degrees F. Grease and flour 12-cup bundt pan.

2. In medium-size bowl, toss berries with the 1 tablespoon flour.

3. In clean, medium-size bowl, whisk together remaining 2-1/2 cups flour, baking powder and salt.

4. In large bowl, beat butter until smooth. Beat in sugar and vanilla until creamy, 2 minutes. Add egg whites; beat until smooth, 1 minute. On low speed, beat in flour in 2 additions alternately with yogurt. Fold in berries. Pour into prepared pan, spreading evenly; tap pan lightly on counter to release air bubbles.

5. Bake in 350 degree F oven until toothpick inserted in top comes out clean, 45 to 50 minutes. Let cool in pan on wire rack 10 minutes. Turn cake out onto rack; let cool completely.

Glaze:

6. In small bowl, stir together sugar and juice. Add water as needed for good drizzle consistency. Pour over cake. Let stand until set, 10 minutes. Fill center with blueberries, if desired. Cut into 16 slices to serve. Makes 16 servings.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 251, Fat, total (g): 6, chol. (mg): 16, sat. fat (g): 4, carb. (g): 46, fiber (g): 1, pro. (g): 4, sodium (mg): 183, Percent Daily Values are based on a 2,000 calorie diet.