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