Lemon-Blueberry Bundt Cake

Both kids and adults will love this golden cake bursting with blueberries and drizzled with tangy lemon glaze.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• Cooking spray
• 2  tablespoons  granulated sugar
• 3  cups  all-purpose flour (about 13 1/2 ounces)
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 3/4  cups  granulated sugar
• 1/4  cup  butter, softened
• 1  tablespoon  grated lemon rind
• 4  large eggs
• 1/2  teaspoon  vanilla extract
• 1  (16-ounce) container reduced-fat sour cream
• 2  cups  fresh blueberries
• 
  Glaze:
• 1  cup  powdered sugar
• 3  tablespoons  fresh lemon juice

Preparation

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Nutritional Information

Calories:

299 (23% from fat)

Fat:

7.8g (sat 4g,mono 2.7g,poly 0.5g)

Protein:

5g

Carbohydrate:

53.2g

Fiber:

1.1g

Cholesterol:

71mg

Iron:

1.5mg

Sodium:

172mg

Calcium:

68mg