Patti La Belle Blueberry Cake

Patti La Belle Blueberry Cake

Patti LaBelle’s Lite Cuisine
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups fresh blueberries
  • 4 tablespoons margarine, softened I used butter
  • 1 ¼ cups sugar substitute such as DiabetiSweet or Splenda
  • ¼ cup granulated sugar
  • 2 eggs, separated
  • 1 teaspoon lemon extract
  • 1 teaspoon butter-flavor extract
  • I used 1 1/2 teaspoons of vanilla extract instead of the lemon and butter-flavor
  • 1 cup 1 percent low-fat buttermilk
Preheat the oven to 350 degrees F. Coat a 9-cup or 10-cup nonstick tube pan with fat-free cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Transfer ½ cup of the flour mixture to another medium bowl. Add the blueberries and toss to coat with flour mixture. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the margarine until light, about 1 minute. Beat in the sugar substitute and sugar until fluffy, 1 minute. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition. Beat in the lemon extract and butter-flavor extract. Beat in the flour mixture, alternating with the buttermilk, beating for 30 seconds after each addition.
In a clean medium bowl, using clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Fold into the batter. Fold in the blueberries. Scrape into prepared pan and bake until toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.

Option: In a medium bowl, melt 1 ½ tablespoons reduced-calorie margarine in the microwave oven, about 30 seconds on medium. Whisk in 1 ½ tablespoons fat-free half-and-half and 1 teaspoon lemon juice. Then whisk in ¾ cup sugar substitute such as DiabetiSweet or Splenda, and 1/3 cup powdered sugar. Drizzle evenly over the cooled cake.