This recipe is a perfect one for warmer weather when lighter food seems just perfect. Fresh blueberries and lemon zest
in this cake call out spring and summer. Served with a dollop of vanilla yogurt, you get just the right amount of sweetness
and tartness. The recipe is fairly simple, but requires a few bowls.
- 1 ⅓ cups all-purpose flour
- ⅓ cup wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup low-fat milk*
- 2 teaspoons white wine vinegar*
- ¼ cup orange juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¾ cup sugar
- 3 Tablespoons butter, softened
- 3 Tablespoons vegetable oil
- 1 large egg
- 1 egg white
At the end:
- 1 ½ cup fresh blueberries
- 2 Tablespoons turbinado sugar or brown sugar
- ⅛ teaspoon nutmeg
- 1 Tablespoon flour
Just for the topping (optional):
- ½ cup low-fat sour cream
- 1 teaspoon vanilla extract
- 8 ounces vanilla low-fat yogurt
- ¾ cup fresh blueberries
*You can substitute ½ cup low-fat buttermilk for these ingredients if you can find it in the supermarket
- Preheat the oven to 350°F. Spray a 10-inch round spring-form pan with cooking spray. Cut out a piece of parchment paper
to fit the bottom of the pan. Fold it in quarters, then cut measuring from the center of the circle. Spray paper and sides of
spring-form pan. Sprinkle 1 Tablespoon flour on paper evenly.
- In Bowl 1, add flours, baking powder, baking soda, and salt. Whisk to distribute ingredients
evenly. Set aside.
- In Bowl 2, add milk and vinegar and let sit 5 minutes. Then, add remaining ingredients. Set aside.
- In Bowl 3, (use biggest bowl) whisk sugar, butter, and oil by hand or with electric beaters for 5 minutes.
If butter is cold, microwave 15-20 seconds. Then, add the egg and egg whites. Whisk 1-2 minutes more. Set aside.
- Alternatively add flour mixture, then milk mixture, a little flour mix, then a little milk mix, etc. into the
egg mixture. Whisk briefly.
- Then, fold in 1 ½ cups fresh blueberries with a spatula. Be gentle. Then, spoon batter into the spring-form pan.
Level out as best you can. Immediately sprinkle 2 Tablespoons + ⅛ teaspoon nutmeg mixture over the batter evenly.
Place in the oven for 40-45 minutes or until a toothpick comes out with a few moist crumbs attached. Let cool 10 minutes
before opening ring on the pan.
- Meanwhile, while the cake is baking, combine the topping ingredients and store in the refrigerator,
- Serve cake warm or at room temperature with yogurt topping and additional fresh blueberries, or simply as is!
Additional information: appropriate for Lacto-Ovo Vegetarian, Vegan and Gluten Free diet.
For photographs and detailed instructions, please visit
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