Wednesday, August 1, 2012

Light and Lemony Blueberry Buttermilk Cake

When we have a birthday at work, I try to bring some sort of "treat" to celebrate.  I saw this recipe on Skinnytaste a while ago, but I didn't have much of an excuse to whip it up until recently.  I mean, I could have just baked it "just because", but I'm trying to limit my sweets... so it never really happened.

I am so glad I tried this.  I have made it three times in the past two weeks...  I made a full cake for a birthday celebration at work, a half batch for me and Uz to chow down on, and then another full batch this past weekend to eat at our Spanish service on Saturday evening.  I just love it!

The blueberries do tend to sink to the bottom.  If that bothers you, instead of mixing all the blueberries with the batter, I would only mix half and sprinkle the remaining half on top of the cake once you've poured it into the dish.  Perhaps all the berries wouldn't sink to the bottom that way.  I haven't tried it, so I can't say for sure if it will work!

I've served it plain, topped with powdered sugar, and with Cool Whip.  So get creative!  I'm toying with using other summer berries (such as chopped strawberries, blackberries, raspberries)...  doesn't that sound wonderful?

It's moist and and just plain delicious without being overly sweet.  One word of warning...  this dessert goes best with coffee! 

Light and Lemony Blueberry Buttermilk Cake

Serves: 18
Stats: ~168 cals per serving

2 3/4 cups cake flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
4 tbsp softened unsalted butter
3/4 cups unsweetened applesauce
3/4 cups low fat buttermilk
zest of one lemon
2 cups blueberries
1 large egg, beaten
2 large egg whites
2 tsp vanilla
baking spray

Preheat oven to 325°.  Grease a 13 x 9 inch baking pan with baking spray.

In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.

Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes. Add egg and egg whites one at a time and beat until combined. Add buttermilk, lemon zest, vanilla, and applesauce until incorporated.

Add wet ingredients to the flour mixture and stir until just blended.  Gently fold in blueberries.

Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 40 minutes.  Serve room temperature.

To make a half-batch, use a 9 x 9 inch pan for nine servings, same baking time but the recipe is written for a full sheet cake.

Do yourself a favor and make this...  quick!

No comments:

Post a Comment