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.
269 calories; protein 4.8g; carbohydrates 46.7g; dietary fiber 2.1g; sugars 27g; fat 7.7g; saturated fat 2.5g; cholesterol 43.3mg; vitamin a iu 199IU; vitamin c 2.9mg; folate 41.3mcg; calcium 57.5mg; iron 2.5mg; magnesium 8.4mg; potassium 102.3mg; sodium 176.3mg; thiamin 0.1mg; added sugar 22g.