Buttermilk Blueberry Cake

While at the hairdresser recently, I was perusing through a copy of Woman’s Day magazine and came across this recipe from Valerie Bertinelli.  As a svelte Jenny Craig spokesperson, I was hoping that Valerie would offer up a tasty,  healthy and satisfying dessert, and she did not disappoint.

This cake is not too sweet, has a light, lemony flavor, and is surprisingly moist.  Best of all, one slice (or 1/12 of the cake) has only 188 calories and 5 grams of total fat.  For those of you (like ME) counting Weight Watchers PointsPlus values, this translates to 5.  Not bad, really, for a nice big slice of delicious cake.

It is whisked together in stages, and then you bake it in a springform pan:

Although I still prefer Ina Garten’s Blueberry Crumb Cake (that crumb topping rocks!), this is a very nice, light, alternative.  I think it would be incredible with a side serving of Friendly’s French Vanilla ice cream lemon sorbet!


4 thoughts on “Buttermilk Blueberry Cake

  1. So I sit down to the computer after a fun-filled but exhausting day at the water park with the grandchildren to see you have not only picked the blueberries, but cleaned them, put them into a scrumptious looking cake AND blogged about it. I feel so inadequate, I think I need a full serving of ice cream….to make up for not having the cake….

    • I baked the cake yesterday (with blueberries from the grocery store) and blogged about it today. The 7 1/2 lbs. of fresh blueberries that I picked today will part of my NEXT blog post. Honestly, you give me WAY too much credit…and for that, I thank you ;-)

    • Does that mean that you’ve made 5??? Because (thanks to blueberry picking) I only have 4. The CAL* race has begun. (*CAL = crochet-along. Another Ravelry term)

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