So I have always loved to bake, as I’m sure I’ve mentioned numerous times. I also find that I gravitate towards baking as a stress-reducing activity. There is something oh-so-therapeutic about baking to me, and the end result is usually extremely rewarding (and tasty!). I realized this week that I haven’t baked much lately, and it has been a result of the lack of stress in my life these days, which is clearly a good thing.
But I truly love to eat my sweets, so I felt it was time to crank up the oven and get out my mixer. This time around, I spotted this Blueberry Lemon Bundt Cake recipe that really piqued my interest. I must admit that I did alter the recipe slightly to make it a bit healthier. Instead of the white or vanilla box cake mix, I used a sugar-free yellow cake mix. Another pinner on Pinterest used a yellow cake mix and Greek yogurt instead of plain yogurt, so I went with both alterations. Other than these 2 minor changes, I stuck to the recipe.
There were really two things that grabbed my attention when I perused the recipe. The first thing was the use of turmeric, which is a yellow-colored spice often used in Asian cooking and is part of the ginger family. Sometimes this spice is used to color a dish yellow, and this was its sole purpose in this cake. The second part of the recipe that I found interesting was that when the blueberries are cooked down and then pureed, the puree is actually poured into the batter but not stirred into it. The idea is to them pour the batter along with the puree into the bundt pan to achieve the swirled look you see here.
I am excited to tell you that this cake was a hit! I could hardly wait for it to cool before digging in. You can top the cake with a simple syrup or honey, but I opted for powdered sugar because it’s faster! 😉 When I brought the cake home to my parent’s house for the July 4th holiday, they were happy to be my taste-testers, and raved about their portion, and we might have gone back for seconds (ssshhhh don’t tell!).
All in all, it’s a pretty guilt-free dessert when I used the sugar-free cake mix. The only sugar would have come from the plain Greek yogurt and the natural sugars in the blueberries. I did use fat-free Greek yogurt, if you’re wondering.
I had fun watching this cake come together, and the end result was pretty fantastic, I must say! Click here for the recipe and step by step instructions!
What I was cooking up a year ago: Learning to Love Salads – Part 4: Chicken and Couscous Salad
If I’m being completely honest, I have to admit I was surprised by how much I liked this salad. With a base of couscous and a mixture of chicken and various veggies, I devoured the dish. The shocker was that I put radishes in the dish and I really liked them despite the fact that I don’t particularly like radishes. Plus the cumin vinaigrette was delicious on the salad. Definitely one I need to make again!