I hope SG doesn't mind. I would love to hear from others who tried both recipes and which they preferred. Low Fat Blueberry Cake
(adapted from Joy of Cooking)
Preheat oven to 350. Grease and flour Bundt or tube pan.
Sift together:
2¼ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
In large bowl, beat until creamy, about 30 seconds:
5 tablespoons unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 2-3 minutes:
1 cup sugar
Whisk together, then gradually beat in:
2 large eggs
1 large egg white
1 teaspoon vanilla
Add the flour mixture in 3 parts, alternating with, in 2 parts:
1 cup nonfat yogurt
Beat on low speed until smooth. Fold in:
1½ cups blueberries (or 1-2 cups other fresh or dried fruit)
½ cup almonds, chopped finely (optional)
Spoon batter into pan avoiding air pockets and spread evenly. Bake 25-45 minutes. After removing from oven, let cool 10 minutes, tap sides to loosen from pan, then invert onto a rack. Brush with honey glaze:
¼ cup honey
2 tablespoons sugar
1 tablespoon unsalted butter
Combine and heat on low power in microwave until boiling. Brush on warm or cool cake while mixture is still hot.
Bouquet by c2p
