Easy Blueberry Buttermilk Cake
Skinnytaste.com
Servings: 18 • Serving Size: 1/18th • Old Points: 3 pts • Points+: 5 pts
Calories: 168.2 • Fat: 2.9 g • Protein: 3.1 g • Carb: 33.1 g • Fiber: 1.2 g • Sugar: 17.1 g
Sodium: 191.8 mg

Ingredients:

2 3/4 cups cake flour*
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
4 tbsp softened unsalted butter
3/4 cups unsweetened applesauce
3/4 cups low fat buttermilk
2 cups blueberries
1 large egg, beaten
2 large egg whites
2 tsp vanilla
baking spray

Directions:

Preheat oven to 325°. Grease a 13 x 9 inch baking pan with baking spray.

In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.

Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes. Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.



Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.

Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes. Serve room temperature.



Note: For the photo I made half of the cake using a 9 x 9 inch pan for nine servings, same baking time but the recipe is written for a full sheet cake. I'll leave it up to you how many servings you want to make!


*If you don't have cake flour, here's a great tip on how to make your own from Joy The Baker. I'm sure you can do this with whole wheat flour too, but I think it will effect the taste and texture.

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Wonder if half that sugar could be stevia or splenda. I know you need some for the moisture it creates when it melts, but ... I'd sure love to knock some of those net carbs down.