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Preptime: 20 min.Cooktime: 30 min.
Carbs: 28g
Fat: 6g
Fiber: 1g
Protein: 4g
Satfat: 4g
Sodium: 180mg
For the Raspberry Cake:
1/4 cup unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk, at room temperature
nonstick cooking spray
1/2 cup fresh, ripe raspberries, rinsed
For the Blueberry Sauce:
1/2 cup water
1/4 cup sugar
1 cup fresh, ripe blueberries, rinsed
fresh lemon juice to taste
Directions:
For the Raspberry Cake:
1. Preheat the oven to 350°F.
2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.
3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla.
4. Sift the flour, baking powder and salt together.
5. Add half of the flour mixture and blend, then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not overmix.
6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the raspberries on top in a single layer.
7. Bake until golden brown and set in the center, about 25 to 30 minutes.
For the Blueberry Sauce:
1. Bring the water and sugar to a boil in a small saucepan over high heat. Remove from the heat.
2. Puree the blueberries in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached.
3. Putting it together: Place 1 slice of cake on each plate. Drizzle the sauce around the cake. Garnish with a sprig of mint(optional).
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