Lemon-Blueberry Bundt Cake

I believe it was Julia Child who once said "if you want a low calorie dessert, eat a piece of fruit". I say.. lets find a middle ground.. somewhere between deprivation and indulgence.. between not inviting sweet treats & having them overstay their welcome on your hips.

At the risk of sounding cliché.. how do we find foods that are nutritious and delicious? As a mother, I struggle with my own paradoxes.. I love organic, all natural foods, but I also love the look on my son's face when he eats a french fry. Now that Leo is eating a variety of solid foods, we have adjusted our family meals to make them appropriate for his little tummy.. and I refuse to sacrifice taste for nutrition. So, I've started experienting with recipes, offering food that is healthy and appetizing, and creating meals that are not only friendly to baby, but to our bodies, health & hearts as well.

One recipe I particularly adore is my Lemon-Blueberry Bundt Cake. (I've thrown the fruit in just for good measure). I adapted a recipe from Cooking Light, and altered it to create the perfect breakfast, snack or treat for the little one. I have taken out almost half of the recommended sugar (insert gasps here) and replaced some of it with unsweetened applesauce. Most of the ingredients in this recipe are organic and I have bravely replace the original call of white flour with whole wheat.

Now friends, if you are concerned this recipe won't be sweet enough for your liking, may I recommend the addition of a dollop of whipped cream, sprinkle of powdered sugar, scoop of ice cream, or my personal favorite, spread of jam (raspberry, that is).

This requested recipe is husband, baby & best friend approved.. which is why I have decided to share it with you. After all, we could all use a little more sweetness (without the added sugar). May you be blessed with full bellies & full hearts!

Lemon-Blueberry Bundt Cake

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup unsalted butter, softened
juice of one lemon
4 large eggs
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
12 ounces reduced-fat sour cream
2 tablespoons low-fat buttermilk
2 cups fresh blueberries

1. Preheat oven to 350°. In a large bowl, combine flour, baking powder, baking soda and salt, stirring with a whisk.

2. Place 1 cup granulated sugar, butter, in a mixer; beat at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total).

3. Beat in applesauce, vanilla, lemon juice, sour cream and buttermilk. Add all but 1 tablespoon of the flour mixture; beat at medium speed just until combined. Toss blueberries in reserved dry ingredients; gently fold into the batter.

4. Grease a 12-cup Bundt pan. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes in pan; remove from pan and cool completely on wire rack.

Buon Appetito!