Ingredients
Scale
Dry ingredients:
- 1 1/2 cups flour
- 1/2 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Wet ingredients:
- 3 large eggs
- 1 cup sugar
- 1/4 cup olive oil
- 2 teaspoons real vanilla extract
- Grated zest & juice of 1 Lemon
- 1 cup / 8 oz Plain low-fat or non-fat yogurt
- 2 cups fresh chopped mulberries (or strawberries or blueberries …) + 1 Tablespoon flour
Instructions
- Preheat the oven to 350 degrees. Prepare your bundt pan by spraying with cooking spray, then dust with flour. Sift together the dry ingredients.and set aside.
- In a large mixing bowl, beat the eggs until they are frothy, then, with the beater on, add the sugar just a bit at a time (like a Tablespoon), beating as you add the sugar for about 3 minutes total.
- Add the olive oil, vanilla, and zest & lemon juice and blend shortly to mix.
- At this point, I took out my beaters and got out my mixing spoon because I didn’t want to break down the yogurt. Fold in the yogurt, then fold in the dry ingredients JUST until mixed.
- In a separate bowl, toss the berries with a tablespoon of flour, then sprinkle them onto the batter and fold them into the batter gently.
- Spoon the batter into the prepared pan and spread it out evenly. Bake at 350 F. for about 45 – 55 minutes or until a wooden pick or knife inserted in center comes out clean.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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