Blueberry-Ginger Bundt Cake
In this healthy Bundt cake, you get double the berry goodness with a center layer of blueberries and ginger plus whole blueberries tossed into the batter. Serve with coffee at brunch, bring to a potluck or top with vanilla frozen yogurt for a healthy dessert.
Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day.
Equipment: 10- to 12-cup Bundt pan
Be sure to use a nonreactive pan--stainless-steel, enamel-coated or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
1 starch, 1 1/2 other carbohydrate, 1 1/2 fat