I baked this blueberry cake today for brunch and adapted it a bit from a raspberry cake recipe that I have. It turned out wonderful and light and you don't have to feel guilty eating it since it's low fat and low sugar. I replaced the white sugar in the recipe with Splenda and used I Can't Believe It's Not Butter in place of the butter. You absolutely could not taste the difference.
I double the recipe every time I bake this cake because it freezes so well. (If it makes it to the freezer!)My advice...bake two!
Ingredients:
1 cup all purpose flour
1/3 cup sugar (I used Splenda)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 cup reduced fat plain yogurt (I used Non Fat Vanilla Yogurt)
2 tablespoons butter, softened (I use the I Can't Believe It's Not Butter cubes)
1 tsp. vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries (I used freshly frozen blueberries..they stir in easier without coloring the batter)
Glaze:
1/2 cup powdered confectioner's sugar
A few teaspoons lemon juice (or milk)
In a bowl combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, softened butter and vanilla. Add to dry ingredients and stir just until moistened.
Spoon 2/3 of batter in to an 8 inch baking pan coated with cooking spray. Combine the brown sugar and the berries and then sprinkle them over the batter. Spoon or drop the remaining batter over the top.
Bake at 350 degrees for 35-40 minutes or until cake is golden brown and springs back when lightly touched.
Cool for about 10 minutes before removing from pan.
In a bowl, prepare glaze. Stir the ingredients together. If glaze is to thick add a little more liquid. I like mine a bit thick. Drizzle over cake.
Note:
If you use frozen berries, do not thaw before adding to batter.
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