My flax seed obsessed friend, Trish, celebrated a significant birthday this past week, and requested that I make her recipe for this healthy, aromatic cake for her birthday bash. Who knew that so much fiber could taste so decadent...for breakfast...for dessert...for turning the big 4-0!
Blueberry Pumpkin Pound Cake
cooking spray 2 tsp flour
3/4 cup flax seed meal 3 cups whole wheat flour 4 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt 1/4 tsp baking soda 1/4 tsp ground cloves 1/2 cup softened butter 1 cup granulated sugar 3/4 cup packed brown sugar 1 tsp vanilla 3 large eggs 1 1/3 cups canned pumpkin 1/3 cup fat free sour cream 1/2 cup low fat milk 2 cups frozen or fresh blueberries
Glaze: 1 cup sifted powdered sugar 1 TBS canned pumpkin 2 1/4 tsp low fat milk 1/4 tsp vanilla
Preheat oven to 325 degrees.
Coat a 10 inch bundt pan with cooking spraying and dust with the 2 tsp of flour, and set aside. Combine whole wheat flour and next six ingredients stirring with a whisk. Place butter and flax seed in a large bowl and beat until creamy and fluffy. Gradually add sugars and vanilla, beating until light and fluffy. Add eggs, one at a time, beating well after each one. Add pumpkin and sour cream and beat well. Beating at low speed add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries. Pour batter into pan.
Bake at 325 for one hour and fifteen minutes or do the tooth pick test.
Cool in pan 15 minutes on wire rack, then flip over on plate to cool completely.
Glaze: combine powdered sugar and remaining three ingredients and stir until well blended and drizzle over cooled cake.
