The Houndstooth Gourmet

OK. So it’s not exactly low fat, nor does it have enough bran to clean you out like a card counter at a black jack table. But, I did make a go of trying some things that make this recipe a bit more healthy. First, instead of using all bleached AP flour, I substituted 2/3, or 2 cups whole wheat flour. Next, to cut down on dairy fat, I used 2% fage. You could also substitute light plain yogurt, or sour cream. And, instead of using 2 WHOLE STICKS OF BUTTER (ack!) I only used one. Paula Deen would not approve!

I think what really makes this cake taste delicious is the combination of juicy blueberries in the batter and the lemon glaze that is drizzled over top while the cake is still warm. If you like the taste of whole wheat pancakes, you ought to try this recipe out. The wheat flour gives it a distinctive flavor that is a bit different if you are not used to using anything but AP flour.

In our efforts to maximize our use of whole grains, I find that I am getting more acquainted with preparing and eating whole grain foods which are not stripped of their most nutritious components.

*These lovely berries are from Mount Olympus Berry Farm (Kingstowne Market). I froze them for a couple weeks prior to using them. The texture is not quite as firm, but they were still at the peak of their flavor and quite juicy.

Enjoy!

Blueberry Yogurt Cake

makes 12 servings

Ingredients

• 1/2 cup (1 stick) butter, softened
• 2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 egg white
• 1/2 cup low fat fage, plain yogurt or sour cream
• 1 cup AP flour + 2 cups whole wheat flour (reserve 2 tablespoons)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups blueberries*, fresh or frozen
• 1/2 cup fresh lemon juice
• 1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees.

Add reserved 2 tablespoons flour mix to blueberries and stir to coat. Set aside until later.

In a stand mixer, cream the sugar and butter on medium speed for 2-3 minutes, or until light yellow. Add vanilla and mix for another minute.

Add eggs and egg white, one at a time. Mix on medium in between eggs.

Add fage and mix for an additional minute.

Add baking soda and salt to remaining flour. Turn mixer on medium-low speed and slowly add flour until incorporated.

Add floured berries and mix until just combined. Do not over-mix and break the berries or else you will have a purple cake.

Pour the batter into a 10 inch bundt cake mold or fluted pan which as been sprayed with a non-stick baking spray. Place cake on middle rack of oven and bake for 60 minutes, or until a toothpick inserted into the cake come out dry.

Allow cake to cool for 10 minutes. Turn cake out onto a baking rack which is sitting on a baking sheet. Pierce the top of the cake all over to allow the glaze to seep in.

Combine powdered sugar and lemon juice and mix until the sugar is dissolved. Slowly pour the glaze over the cake. If some glaze winds up in the baking pan, drain it off and re-pour it over the cake.

Allow cake to cool for about 30-60 minutes. Serve or cover with plastic wrap and store in refrigerator until ready to serve.

Serving suggestions: dust cake with more powdered sugar prior to serving, accompany each slice with ice cream or whipped cream and a few fresh berries.

• Social Bookmark This
  
  • Bloglines
  • Digg
  • del.icio.us
  • StumbleUpon
  • Technorati

Tags: Recipe, fruit, cake //