Blueberry Brunch Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 tablespoon flour
• 3/4 cup sugar
• 6 tablespoons butter, softened
• 1 large egg
• 1 large egg
• 1 2/3 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk
• 1/4 cup orange juice
• 1 teaspoon grated fresh lemon rind or 1 teaspoon orange rind
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 2 tablespoons turbinado sugar or 2 tablespoons brown sugar
• 1/8 teaspoon ground nutmeg
• 1/2 cup low-fat sour cream
• 1 teaspoon vanilla
• 1 (8 ounce) carton low-fat vanilla yogurt
• 3/4 cup fresh blueberries

Recipe

• 1 preheat oven to 350.
• 2 coat bottom of a 10-inch spring form pan with cooking spray, line with parchment or wax paper.
• 3 coat bottom and sides with cooking spray; dust with 1 t.
• 4 flour.
• 5 combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes).
• 6 add egg and egg ; beat well.
• 7 lightly spoon flour into dry measuring cups; level with knife.
• 8 combine flour, baking powder, baking soda and salt in a small bowl; sir well with a whisk.
• 9 combine the buttermilk, orange juice, lemon rind and 1 t.
• 10 vanilla in another small bowl.
• 11 add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture, fold in 1 ½ cups blueberries.
• 12 spoon batter into prepared pan.
• 13 combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
• 14 bake at 350 for 40 minutes or until toothpick inserted comes out clean.
• 15 cool in pan 10 minutes on wire rack.
• 16 remove sides from pan.
• 17 combine sour cream, yogurt, and 1 t.
• 18 vanilla.
• 19 serve cake warm or at room temperature with sour cream mixture and a sprinkling of blueberries.