Prep 15 mins
Cook 50 mins
light and healthy, perfect when berries are in season. this is from family circle
- 1 pint blueberries
- 1 tablespoon flour, plus 2 1/2 c flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, at room temp
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 4 egg whites
- 1 container plain yogurt
- 1 1⁄4 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- preheat oven to 350.
- grease and flour a bundt pan.
- toss berries with 1 tbsp flour.
- mix flour, baking powder and salt together, set aside.
- in a large bowl beat butter, beat in sugar and vanilla until creamy.
- add egg whites, beat in, beat in flour mixture, alternating with yogurt.
- fold in berries, pour into bundt pan.
- bake for 45-50 minutes until toothpick comes out clean.
- cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
- when totally cooled stir together glaze ingredients and drizzle over cake.
Chia.. this recipe is wonderful! I lost my bundt pan somehow :-( and didnt realize it until after I'd tagged this recipe. So instead I made it in a loaf pan. I halved the recipe (which now I wish I hadnt!!!) and its just wonderful. It has a delicious flavor.. unfortunately it doesnt have a cake-like texture on the outside, that I know it would have had .. had I made it in the right pan.. But it is just wonderful. I plan on making it again in the near future with the correct pan. Thanks so much Chia!!!
chia--this was very good! I used vanilla yogurt, an 8 oz container--I hope that's the right size, lol. It is very delicious, not sweet, and the glaze adds a nice touch. Mine took 40 minutes in my bundt pan. Thanks for a nice cake recipe that isn't sickeningly sweet. Yum!
This cake was really good, lighter than a pound cake. I had to guess like the other reviewers at the amount of yogurt and went with 12 oz. (8 just seemed too small for the amounts of the other ingredients). I subbed almond for the vanilla, and that gave it a very nice flavor. I also cut back the sugar since we don't like things too sweet, 1/4 cup less in the cake and only 1/4 cup in the glaze with 2 tablespoons of lemon and no water. It was just the right sweet for us; the lemon was very subtle. It needed an hour to bake in our new-ish oven (I wonder if all the variation in time was due to different amounts of yogurt). Very enjoyable!