I've been baking a lot lately. Perhaps it's the anticipation of the fall season. Whatever it is, I can't stop. This recipe turned out to be a hit. It's another one adapted from Cooking Light. No worries though, it's pretty good. Definitely worked for Big Red with his morning cup of coffee. If you want the original recipe, click on the Cooking Light link. The following is my own adaptation and what I changed is in bold. I had a pint of blueberries I wanted to use, so I dumped the whole thing in. Too many blueberries is never a bad thing! I also cut out 3/4 c. of sugar (cutting out unnecessary calories), added 2 tblsp. of lemon rind, and substituted nonfat Greek yogurt instead of the sour cream. The use of yogurt helped to cut more calories AND added more protein. Enjoy.
- Cooking spray
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 3 tablespoon grated lemon rind
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 16 oz nonfat Greek yogurt
- 1 pint of blueberries!!!
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 350°.
- To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
- Place 1 cup granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and Greek yogurt. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.