This is a blueberry cake I baked for my mom, to celebrate her birthday. It's not your usual birthday cake but it is delicious and can be enjoyed as a simple dessert at any time or even as a breakfast pastry!
I also made a few substitutions and modifications of my own to make it a more healthful dessert option.
I used organic whole wheat flour with protein powder, and organic plain yogurt (instead of sour cream) for a protein boost.
It's best to use fresh blueberries, but frozen will do too. Just thaw them during prep time. I used turbinado and only a dusting of it, for the fruit filling.
I cut the recipe sugar by 1/3.
I also added crushed walnuts for a nutty texture - but also to get an omega boost!
In addition to the lemon rind, I added 1/2 tsp of organic lemon extract for an extra citrusy flavor.
The original recipe (without my changes described above) is below and it came from Cottage Life's Summer Weekends Cookbook (of the cookbooks in my modest collection). Enjoy!
