Lowfat Blueberrry Lemon Tea Cake with Dried Plums (prune puree)

Prep Time 10 minutes    Cook Time 1 hour     Serves 12

Ingredients

No-stick cooking spray
2/3 cup milk
1/2 cup Dried Plum Puree (prune puree)
2 large eggs, lightly beaten
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 1/4 cups sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
1/3 cup chopped walnuts, toasted
2 tablespoons lemon juice

Directions

Heat oven to 350°F. Lightly coat 8 1/2 x 4 1/2-inch loaf pan with cooking spray; set aside. In medium bowl, combine milk, Dried Plum Puree, eggs and lemon peel; set aside. In large bowl, combine flour, 1 cup of the sugar, the baking powder and salt; add dried plum mixture, stirring until just moistened. (Do not overmix.) Gently stir in blueberries and walnuts. Spread batter in pan. Bake in center of oven about 1 hour or until wooden pick inserted into center comes out clean. Cool in pan 10 minutes.

Meanwhile, in small saucepan, combine remaining 1/4 cup sugar and the lemon juice. Cook and stir over low heat about 1 minute until sugar melts; slowly pour over hot cake. Transfer to rack to cool completely.

Tip:
– One cup frozen blueberries, unthawed can be substituted for fresh blueberries. Increase baking time to 1 hour, 15 minutes or until pick inserted into center comes out clean.

– To toast walnuts, arrange in even layer on baking sheet. Bake in 350°F oven 10 to 12 minutes until lightly browned, stirring occasionally.

Plum Purée:
In a food processor, blend the 1 cup of canned prunes along with the liquid in a blender until it is a smooth puree.  Makes approximately 1 cup.

Nutritional Information

Calories

289

Cholesterol

36mg

% of Calories from Fat

11%

Total Fat

4g

Sodium

121mg

Carbohydrates

60g

Protein

5g

Fiber

3g

Potassium

87mg