Red, White and Blue(berry) Cake

Baking in the warmer months means lots of fruit filled desserts. With all of the fresh berries that are available I love to make this delicious Blueberry Cake. It is the perfect mix of sweet and tart and is so bright and colorful it just screams Summer! And the best part is, it is filled with good for you ingredients such as Whole Wheat Flour, Greek Yogurt and tons of Blueberries. Yes it is still cake, but it won't mess up your beach body goals!

Serves 10-12

• 1 cup +2 tsp whole wheat flour divided

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp cinnamon

• 2 extra large eggs

• 1/2 cup cane sugar

• 1/4 cup non fat greek yogurt

• 2 tbsp canola oil

• 2 tbsp unsweetened apple sauce

• Zest of 1 lemon

• 1 tsp vanilla extract

• 2 cups blueberries

• 1 tsp lemon juice

• 1-2 strawberries sliced

Lemon Glaze

• 1/2 cup powdered sugar

• pinch of salt

• 1/2 tsp vanilla extract

• 1-2 tbsp lemon juice

1. Preheat oven to 350 degrees. Spray a 9" round cake pan with cooking spray and line the bottom with parchment paper. The easiest way to do the parchment paper is to place the pan on top of a square sheet and trace around with a pencil. Cut out the circle and place into the pan. Be sure to put the circle pencil side down in case there are any marks from where you traced

2. In a medium bowl mix together 1 cup + 1 tsp flour, baking powder, salt and cinnamon

3. In a large bowl whisk eggs until frothy. Add sugar, yogurt, apple sauce, oil, lemon zest and vanilla. Whisk until combined

4. Gently pour dry ingredients into wet bowl. Using a wooden spoon mix until smooth. Pour into prepared cake pan

5. In a bowl mix blueberries, 1 tsp flour and 1 tsp lemon juice. Carefully pour on top of cake. I like to use my hands to ensure the whole top surface is covered

6. Bake for about 45 minutes or until a cake tester comes out clean. Allow to cool in pans for 10 mins then carefully transfer to a wire rack. You want these to cool blueberry side up

7. Meanwhile make the glaze by whisking together sugar, salt and vanilla. Carefully add in lemon juice whisking until you get a runny paste. If you need more lemon juice add 1/2 tsp at a time. If you made it too runny just add some more sugar

8. Once cake is completely cool add your sliced strawberry to the center. I like to arrange it to look like a flower or a star. Carefully drizzle glaze on top.

9. Keep any leftovers in an air tight container for 24 hours and then place in fridge for up to 3 days