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Sunday, January 8, 2012

Lemon-Blueberry Bundt Cake with Sour Cream Topping


For my mom's birthday, I originally wanted to make this cake from The Sweets Life. However, after figuring the Points Plus values on it, I decided it wasn't fair to bombard my mom with such a high-point dessert without fair warning. {I still want to make that cake, though. It looks so good!} After searching for quite awhile, I finally decided on a much more Weight Watchers-friendly recipe. My brother ended up making the cake, and it turned out great! It's a delicious treat, and everyone seemed to enjoy it. I'll post the sour cream topping recipe tomorrow. Update: Find the sour cream topping recipe here.
Lemon-Blueberry Bundt Cake with Sour Cream Topping
from: weightwatchers.com
Yield: 24 servings

What You Need
3 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup fat-free buttermilk
3 large eggs
1/2 cup canola oil
3 tsp. lemon zest, grated
1/2 tsp. vanilla extract
2 cups blueberries, fresh or frozen
sour cream topping - recipe coming tomorrow

What To Do
1. Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick spray then dust with flour. Set aside.
2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
3. Combine the buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour is moistened. Stir in the blueberries and pour into the Bundt pan.
4. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. {Ours only took 1 hour.}
5. Let cool in the pan on a wire wrack for 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices.




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