Ingredients
The following ingredients have 12 Servings
- Dry ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 tsp salt
- Wet ingredients
- 4 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup fresh squeezed lemon juice
- 1 cup skim milk (or almond milk)
- 3/4 cup fat-free plain greek yogurt
- 1 pint of blackberries
- zest of 1 lemon
- For the Lemon Cream Cheese Glaze
- 4 ounces reduced fat cream cheese, softened
- 1/2 teaspoon finely grated lemon zest
- 1/3 cup powdered sugar
- 1 tablespoon milk
Instruction
- Preheat oven to 350 degrees. In a bowl, whisk both flours with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla, one at a time, beating well. Set aside.
- In separate bowl mix together milk and lemon juice; add in yogurt and stir to combine.
- Next, combine all wet ingredients together. Turn mixer on low-speed and slowly add flour mixture to wet ingredients; mixing until just combined.
- In a bowl, gently smash blackberries into smaller pieces and mix with the teaspoon of flour. Add your lemon zest and stir again.
- Coat a 12-cup nonstick Bundt pan with cooking spray. Spread 1/4 of batter in prepared pan. Layer with blackberries. Spread another 1/4 of batter on top of blackberries. Continue to do this until all of the blackberries are gone.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 40-50 minutes.
- Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
- Dust with confectioners' sugar before serving, if desired. Or make the lemon cream cheese glaze.
- To make the lemon cream cheese glaze: Combine lemon zest, cream cheese, 1 tablespoon milk, and powdered sugar in medium bowl. Drizzle over cake.
