Fresh Blueberry-Vanilla Cake

5 points per serving

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 3

    cups all-purpose flour

  • 2

    cups sugar

  • 1

    teaspoon baking powder

  • 3/4

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup low-fat buttermilk

  • 1/2

    cup olive oil

  • 3

    large eggs

  • 1

    tablespoon vanilla extract

  • 2

    cups fresh or frozen blueberries (about 1 pint)

Directions

Preheat oven to 350°F. Spray 10-inch tube pan with nonstick spray. Dust with flour, shaking out excess. Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in large zip-close plastic bag. Seal bag and shake until mixed well. Whisk together buttermilk, oil, eggs, and vanilla in large bowl. Add flour mixture to buttermilk mixture, stirring just until blended; gently stir in blueberries. Scrape batter into prepared pan and spread evenly. Bake until toothpick inserted into center of cake comes out clean, about 1 hour 10 minutes. Let cool in pan on wire rack 15 minutes. Remove cake from pan and let cool completely on rack. PER SERVING (1/24 of cake): 159 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 27 mg Choi, 130 mg Sod, 27 g Carb, 14 g Sugar, 1 g Fib, 3 g Prot, 22 mg Calc.

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