Blueberries are terrific in many baked goods such as today's recipe for Blueberry Lemon Bundt cake.
But don't let your blueberries sink to the bottom of the batter. 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 berries.
This recipe in lower in fat and calories by using skim milk, low-fat yogurt and egg whites.
Blueberry Lemon Bundt
Baking spray
1 (18.25-ounce or similar size) box lemon or yellow cake mix
1 (2.9-ounce) box lemon or vanilla cook-and-serve pudding and pie filling
3/4 cup skim milk
1 (6-ounce) container low-fat lemon yogurt
2 egg whites
1 egg
2 tablespoons vegetable oil
1 1/2 cups fresh blueberries
2 teaspoons all-purpose flour
Confectioners' sugar for dusting top of cake
Heat oven to 350 degrees. Coat a 12-cup Bundt pan with floured baking spray.
In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg and oil; beat according to package directions.
In a small bowl, toss the blueberries with the flour and fold into the cake batter.
Pour batter into the prepared Bundt pan. Bake 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Let stand 30 to 40 minutes before inverting the pan to release the cake. Cool completely. Dust with confectioners' sugar before serving.
Makes 16 servings.
Nutrition information: Each serving contains approximately 200 calories, 3 g protein, 5 g fat, 35 g carbohydrate, 14 mg cholesterol, 251 mg sodium and 1 g fiber.
Carbohydrate choices: 2.
Recipe adapted from Darlene Zimmerman, MS, RD, for Heart Smart
Food on 09/03/2014