Healthier Blueberry Sour Cream Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I baked this one sunday morning in Spring when I was craving baked goods but was looking to get rid of a few pounds. This cake is very moist and tastes great with salted butter and a cup of black tea. I use corn sugar to account for my fructose intolerance. Enjoy! Ingredients:
75 g butter, softened |
190 g corn sugar (dextrose) |
2 eggs |
2 (8 g) packages vanilla sugar |
1 teaspoon sunflower oil |
160 g whole grain spelt flour |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
150 g plain yogurt |
100 g blueberries |
Directions:
1. Cream butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Add oil & vanilla sugar.
4. Mix remaining dry ingredients together in a separate bowl.
5. Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
6. Fold in blueberries.
7. Pour into a greased loaf pan.
8. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
9. Cool in pan for at least 10 minutes, then remove to rack for final cooling.
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