Blueberry Brunch Cake
Blueberry Brunch Cake is a vegetarian recipe with 12 servings. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 232 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert. A mixture of egg white, orange rind, carton vanilla yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
Combine sour cream, 1 teaspoon vanilla, and yogurt.
Serve cake warm or at room temperature with sour cream mixture and blueberries.