Healthier Blueberry Sour Cream Cake

Submitted by Schnecke

"I baked this one sunday morning in Spring when I was craving baked goods but was looking to get rid of a few pounds. This cake is very moist and tastes great with salted butter and a cup of black tea. I use corn sugar to account for my fructose intolerance. Enjoy!"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 12

ingredients

• 75 g butter, softened
• 190 g corn sugar (dextrose)
• 2 eggs
• 2 (8 g) packages vanilla sugar
• 1 teaspoon sunflower oil
• 160 g whole grain spelt flour
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 150 g plain yogurt
• 100 g blueberries

directions

1. Cream butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Add oil & vanilla sugar.
4. Mix remaining dry ingredients together in a separate bowl.
5. Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
6. Fold in blueberries.
7. Pour into a greased loaf pan.
8. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
9. Cool in pan for at least 10 minutes, then remove to rack for final cooling.