DEAR JEANNE: Can you help me with this scrumptious recipe? Thank you! – Martin B., Chandler, Ariz.


1 1/2 cups butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Grated zest of one lemon
2 cups blueberries, fresh or frozen

3/4 cup confectioner’s sugar
3 tablespoons lemon juice

Cream the butter with the sugar. Add the eggs, one at a time, then add the vanilla and lemon juice. Mix the flour, baking soda and salt. Add the flour mixture to the butter mixture. Add the zest and blueberries, and pour into a buttered and floured Bundt pan. Bake at 350 for 55 minutes. Pour glaze over cooled cake.
Makes 16 servings.

DEAR MARTIN: You can use fresh or frozen blueberries. I actually prefer to use frozen blueberries – do not thaw them. They will thaw while baking and will plump up into moist and delicious berries. Also, if you thaw them, the juice will spread and turn the cake purple.

1/2 cup butter (1 stick), softened
1 3/4 cups sugar
Grated zest of 1 lemon
11/2 cups liquid egg substitute or egg whites
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries, fresh or frozen (not thawed)
1 cup low-fat plain yogurt

1/2 cup confectioner’s sugar
2 tablespoons fresh lemon juice

1. Preheat the oven to 325. Spray a Bundt pan with nonstick cooking spray, then sprinkle with flour and knock out the excess.

2. Beat the butter with the sugar; add the lemon zest. Add the egg substitute and beat for 2 minutes with an electric mixer. Add the lemon juice and vanilla.

3. Combine the flour, baking soda and salt. Remove 2 tablespoons of the flour, and sprinkle it over the blueberries.

4. Add the flour mixture alternately with the yogurt, mixing just until thoroughly combined. Add the blueberries and pour into the prepared pan. Smooth the top and bake for 65 to 70 minutes, or until a sharp knife inserted into the center comes out clean. Cool.

5. For glaze, mix the confectioner’s sugar and lemon juice, and drizzle over the cooled cake.
Makes 16 servings.

Each serving contains approximately: Original Recipe: 396 calories; 19 gm fat; 86 mg cholesterol; 403 mg sodium; 54 g carbohydrates; 4 g protein; 1 g fiber. Revised Recipe: 281 calories; 6 g fat; 16 mg cholesterol; 248 mg sodium; 54 g carbohydrates; 6 g protein; 1 g fiber.

Jeanne Jones is the author of 33 cookbooks, most recently “Cooking From the Cupboard” (Rodale Press). For more information, you can go to her website, Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.

– King Features