Cooking with Lauren K: Blueberry Pound Cake

Cooking with Lauren K: Blueberry Pound Cake

Just in time for blueberry season, Lauren Kudlawiec shares her recipe for Blueberry Pound Cake!
Just in time for blueberry season, Lauren Kudlawiec shares her recipe for Blueberry Pound Cake!
 
Blueberry Pound Cake
I love baking cakes and cookies to satisfy my sweet tooth and some simple swaps will help you make your homemade baked goods healthier. July is Blueberry Month and what better way to celebrate it than with Blueberry Pound Cake! I started with my mother's original recipe and then used some simple baking substitutions to lighten it up a bit. Replacing half of the butter with Greek yogurt and using finely ground whole wheat flour allowed me to make this cake AND eat it too! People will be amazed that a giant satisfying piece of cake, shown here, is only 255 calories without using artificial sweeteners! Feel free to use whatever berries you have on hand or frozen mixed berries instead.
 
Prep Time: 20 minutes 
Servings: 16
Bake Time: 65-75 minutes 
Cost Per Recipe: $6.79
 
Ingredients
½ cup unsalted butter, softened
½ cup low fat Greek yogurt (regular yogurt works well too)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups fine ground whole wheat flour, divided (I like Wheat Montana)
½ teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups frozen blueberries, thawed
 
Directions
Preheat oven to 325 degrees. Grease a large Bundt pan with cooking spray or shortening. *See tip below for other baking ideas for this cake. 
 
In a large bowl or base of a stand mixer, cream the butter and Greek yogurt together with an electric mixer. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, thoroughly mixing each egg in before adding the next. Beat in the vanilla.
 
Combine the 2 ½ cups whole wheat flour, baking powder and salt together in a separate bowl. Gradually add it to the batter and beat until combined. Toss the blueberries with the remaining ½ cup whole wheat flour in a separate bowl (this keeps the berries from sinking to the bottom of the batter as it bakes). Fold in the blueberries gently. Pour batter into the prepared pan and use a spatula to even out the batter in the pan. Bake for 65-75 minutes. They are done when a toothpick comes out clean. Let the cake rest for about 5 minutes.
 
Use a butter knife to gently release the sides of the cake from the pan. Place a plate or serving tray on top of the pan and flip to fully release the cake. It may not come out immediately so let it sit until it comes out on its own. Slice and serve with coffee or tea!

Nutritional Information
Calories: 255          Total Fat: 7.4g                   Saturated Fat: 4.1g
Sodium 125.3g        Carbohydrates: 44.5g          Fiber 3.2g 
Sugar 27.2g            Protein 5.4g                      Cholesterol: 62mg
 
 
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.

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