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Fresh Blueberry-Vanilla Cake

By

5 points per serving

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Rate this recipe 4.5/5 (85 Votes)

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)

Details

Servings 24

Preparation

Step 1

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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