Directions:
- Preheat oven to 350°.
- Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour.
- Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
- Bake at 350° 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. Remove sides of pan.
- Combine sour cream, 1 teaspoon vanilla, and yogurt. Serve cake warm or at room temperature with sour cream mixture and blueberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.31 Kcal (952 kJ) | ||
| Calories from fat | 71.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 12% | |
|---|---|---|---|
| Cholesterol | 35.05mg | 12% | |
| Sodium | 180.82mg | 8% | |
| Potassium | 140.85mg | 3% | |
| Total Carbs | 34.78g | 12% | |
| Sugars | 18.94g | 76% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 55.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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