Lemon Blueberry Bundt Cake (almost fat-free)
cake:
1 3/4 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces non-fat cream cheese, softened
1 3/4 cup granulated sugar
4 eggs, room temperature
juice and zest of 1 lemon
1 1/2 teaspoons vanilla extract
8 ounces non-fat sour cream
1 pint blueberries (1 1/4 cup)
1 extra lemon, for garnish
glaze:
1 cup powdered sugar
juice of 1 lemon
Preheat the oven to 350 F. Thoroughly coat the inside of a bundt pan with non-stick baking spray. (This recipe could also easily be made into cupcakes or a couple of loaf cakes.)
In a bowl, whisk together both flours, baking powder and salt. Set aside.
With an electric mixer, beat the cream cheese and sugar on medium speed for 2-3 minutes, until smooth. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, lemon zest and vanilla, and beat well.
On low speed, add the flour mixture a spoonful at a time, alternating with the sour cream. Once all the flour and sour cream is added, beat the cake batter on medium for 2 minutes. Fold in 1 cup of the blueberries (reserve 1/4 cup for garnish) with a spatula.
Pour into the prepared pan and bake for 50 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.
In a small bowl, whisk together the lemon juice and powdered sugar for the glaze. If it's too thin, add a little more powdered sugar; if too thick, add a few drops of warm water. Drizzle the glaze over the cake, letting it run down the sides. Garnish with more blueberries and lemon zest curls.