Blueberry Brunch Cake

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup blueberries fresh
• 1.5 cups blueberries fresh
• 6 tablespoons butter softened
• 1 large eggs 
• 1 large egg white 
• 1 tablespoon flour all-purpose
• 1.7 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.1 teaspoon ground nutmeg 
• 0.5 cup buttermilk low-fat
• 0.5 cup cup heavy whipping cream sour low-fat
• 0.3 cup orange juice 
• 1 teaspoon orange rind grated
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 8 ounce carton vanilla yogurt low-fat

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• wax paper
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
2. Coat bottom of a 10-inch springform pan with cooking spray; line with parchment or wax paper. Coat bottom and sides with cooking spray; dust with 1 tablespoon flour.
3. Combine granulated sugar and butter; beat with a mixer at medium speed until well blended (about 5 minutes).
4. Add egg and egg white; beat well.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking powder, baking soda, and salt in a small bowl; stir well with a whisk.
7. Combine the buttermilk, orange juice, lemon rind, and 1 teaspoon vanilla in a small bowl.
8. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture. Fold in 1 1/2 cups blueberries. Spoon batter into prepared pan.
9. Combine turbinado sugar and nutmeg in a small bowl; sprinkle over batter.
10. Bake at 350 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack.
11. Remove sides of pan.
12. Combine sour cream, 1 teaspoon vanilla, and yogurt.
13. Serve cake warm or at room temperature with sour cream mixture and blueberries.