blueberry bunt cake makes a tasty, light cake that's
great for the summer months.
are terrific in many baked goods such as todayís recipe
for Blueberry Lemon Bundt cake.
donít 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
cake is easy to make and has a bright lemony flavor.
16 / Preparation time: 15 minutes
time: 1 hour (plus cooling time)
(18.25-ounce) trans fat-free lemon or yellow cake mix
(2.9-ounce) lemon or vanilla cook-and-serve pudding and pie
cup skim milk
container (6-ounce) low-fat lemon yogurt
tablespoons canola oil
cups fresh blueberries
teaspoons all-purpose flour
sugar for dusting top of cake
12-cup Bundt pan with floured baking spray.
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.
small bowl, toss the blueberries with the flour (this helps
them not sink to the bottom) and fold into the cake batter.
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
by Darlene Zimmerman, MS, RD, for Heart Smart and tested by
Susan Selasky for the Free Press Test Kitchen.
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.