Dessert

Lemon Blueberry Cake is for Dessert.

Lemon Blueberry Cake takes several minutes to prepare.

Lemon Blueberry Cake takes several minutes to cook.

Lemon Blueberry Cake makes 16 servings.

The ingredients for Lemon Blueberry Cake are:

1 cup whole-wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup butter or trans-free margarine
2 tablespoon grated lemon zest (about 2 lemons)
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container fat free Greek yogurt
2 cups blueberries, fresh or frozen

For Glaze:
1/2 cup powdered sugar
3 tablespoons fresh lemon juice
1 tsp. lemon zest (optional)

Here is how you make Lemon Blueberry Cake:

1. Preheat oven to 350?. Coat a 12-cup Bundt pan with butter or margarine. 2. In a medium-sized bowl, combine flours, baking soda, baking powder, and salt, stirring with a whisk.3. In a large bowl, combine sugar, butter, lemon zest, and eggs. Beat with a mixer (or vigorously with a hand whisk) until well blended. Mix in vanilla and yogurt. 4. Add flour mixture, and beat with a mixer or stir well until combined. Gently fold in blueberries.5. Spoon batter into prepared pan. Bake for about 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for about 15 minutes; remove from pan, and cool completely on wire rack.GLAZE: Whisk together powdered sugar, lemon juice, and zest in small bowl or measuring cup. Drizzle over cooled cake.Serving Size:?Makes 16 slices

The nutritional information for Lemon Blueberry Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 247.1

• Total Fat: 4.4 g
• Cholesterol: 56.9 mg
• Sodium: 216.2 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 2.0 g
• Protein: 7.6 g