"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Yogurt-Blueberry Cake Recipe

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This recipe for Yogurt-Blueberry Cake, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Taylor
Added: Friday, September 29, 2006


1 pint blueberries (about 2 1/2 cups) (fresh or frozen)
1 tbsp. all-purpose flour plus 2 1/2 cups
3 tsp. baking powder
3/4 tsp. salt
1/2 c. (1 stick) butter, at room temperature
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 large egg whites at room temperature
1 container (6 oz. lowfat plain yogurt)

1 1/4 c. confectioners' sugar
1 tbsp. freshly squeezed lemon juice
1 tbsp. water

Heat oven to 350. Grease and flour 12 cup bundt pan.

In medium-sized bowl, toss berries with the 1 tbsp. flour. In clean, medium sized bowl, whisk together remaining 2 1/2 c. flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar and vanilla until creamy, 2 minutes. Add egg whites; beat until smooth, 1 minute. On low speed, beat in flour in 2 additions alternately with yogurt. Fold in berries. Pour in prepared pan, spreading evenly, tap pan lightly on counter to release air bubbles.

Bake in 350 oven until toothpick inserted in top comes out clean, 45-50 minutes. Let cool in pan on wire rack for 10 minutes. Turn cake out onto rack; let cool completely.

Glaze: In small bowl, stir together sugar and juice. Add water as needed for good drizzle consistency. Pour over cake. Let stand until set, 10 minutes. Fill center with blueberries, if desired.




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