Moist Blueberry Cake

This cake is reminiscent of a pound cake but much better for you!  I like to use pure cane sugar because it is less refined and works just as well.  I also like to use half whole wheat flour with all-purpose flour to maintain the texture but make it a little bit healthier.  You wouldn't know it to taste it but this cake is what I would consider a lighter option for dessert.  It comes together in a snap and doesn't need frosting!  How can you go wrong?

• 2 Cups Pure Cane Sugar
• 1 Cup Buttermilk
• ½ Cup Canola Oil
• ½ Cup Nonfat Greek Yogurt
• 3 Eggs
• 1 Egg White
• ½ teaspoon Almond Extract
• 1 teaspoon Lemon Extract
• 1 ½ Cups Whole Wheat Flour
• 1 ½ Cups All Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Sea Salt
• 2 Cups Frozen or Fresh Blueberries

Heat oven to 350 degrees.

First, mix together the sugar, buttermilk, canola oil, yogurt, eggs, and extracts. 

Second, sift together flours, baking powder, baking soda, and sea salt; slowly incorporate into the wet ingredients.

Finally, fold in the blueberries; pour into a bundt pan sprayed with cooking spray, and place in the oven for about 1 hour (until a toothpick comes out clean). 

As you can see it is a very easy recipe.  This is a great dessert that really satisfies any sweet tooth without overdoing it.  You can always glaze it if you like, have it with ice cream, whatever you like.  I hope you give it a try.  I would love to hear what you think of it!