July is national blueberry month and what better way to celebrate than baking with blueberries!! I absolutely love blueberries and I have been stocking up every chance I get. Just the other day my local grocery store had a sale for 2 pounds for only 5 dollars! Lets just say, I’ll be eating lots of blueberries this week!
I have been focusing this past month on my sugar intake and trying to eat a little less of it (it’s very hard). So, I decided to make a healthier style recipe that you can feel a little less guilty eating, but it still tastes super delicious. I would never compromise taste in exchange for it to be healthier. However, if I can make it a little healthier with better ingredients and less sugar- I will certainly give it a try!
This blueberry bundt cake contains whole-wheat pastry flour, a little bit of Greek yogurt and less sugar than I usually use. I recommend using pastry flour when baking with whole-wheat flour because its lighter in texture but has the same delicious wheaty flavor. Using regular whole-wheat flour for cakes often makes the texture very dense and less desirable. Overall, this blueberry bundt cake was super easy to throw together and perfectly delicious. Also, using a bundt pan makes the cake look attractive, without the extra work of making individual cupcakes. It will be perfect for your next get together or celebration.
Check out the instructional photos and recipe below!! Enjoy and let me know what you think in the comments area!!
- 3 cups whole-wheat pastry flour, plus 1 tablespoon for berries
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 & 1/2 cups granulated sugar
- 1/3 cup canola oil
- 1/3 cup Greek yogurt (low fat)
- 2 eggs
- 2/3 cup milk (low fat)
- 1 teaspoon vanilla
- 2 cups blueberries (fresh or frozen)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 teaspoons milk or water
- 1. Preheat oven to 375° F.
- 2. In a medium bowl whisk together: whole-wheat pastry flour, salt, baking powder and cinnamon. Set aside.
- 3. Rinse blueberries and allow to dry for several minutes. Then place in a bowl and toss with 1 tablespoon flour. This helps the blueberries to suspend in the cake, instead of sinking to the bottom.
- 4. In a large bowl add: sugar, oil, yogurt, eggs, and milk. Mix well.
- 5. Mix dry ingredients into the wet ingredients with a large spoon only until incorporated (batter may look lumpy). Then fold in blueberries lightly.
- 6. Lightly spray bundt or round cake pan with oil and add batter.
- 7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 8. Let cake sit in pan for 5-10 minutes and invert onto a cooling rack.
- 9. While the cake is cooling, make glaze.
- 1. In a small bowl add 1 cup of powdered sugar.
- 2. Add 1/2 teaspoon vanilla extract. Stir together.
- 3. Add 1-2 teaspoons milk or water until glaze is thick but not watery.
- 4. Using a spoon, drizzle glaze over cooled bundt cake.
- 5. Cut bundt cake into approximately 1.5-2 inch slices.
- 6. Enjoy!
- * The glaze is optional if you want to be more healthy!
Baked by Michelle for MoreChocolate.net