Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cake
- 2 1/2 cups blueberries
- 2 1/2 cups + 1 tbs flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 tsp vanilla
- 4 large egg whites
- 6 oz container plain yogurt
- glaze
- 1 1/4 cups confectioners sugar
- 1 tbs lemon juice
- 1 tbs water
Directions
Heat oven to 350 degrees. Grease and flour 12 cup bundt pan.
In bowl, toss berries with 1 tbs flour.
In 2nd bowl, whisk together remaining flour, baking powder and salt.
In 3rd bowl, beat butter until smooth.
Beat in sugar and vanilla until creamy.
Add egg whites, beat until smooth.
Beat in flour alternately with yogurt.
Fold in berries.
Pour into pan.
Bake 50 min. or until done.
Let cool in pan 10 min. then turn cake out.
In bowl, stir together sugar and juice.
Add water as needed for good drizzle consistency.
Pour over cake.
Let stand until set.
Fill center with blueberries.