This simple cake will look prettier if you bake it in a bunt pan, I think mine got lost in the move, but it comes out just as good in a plain tube pan. Cut any leftover into slices that can be individually wrapped and frozen. Set a slice (or two) out on the counter before going to bed; toasted and topped with jam it makes a decadent breakfast treat. The recipe comes from Weight Watchers so you don’t have to feel guilty about having cake for breakfast.

Sun Oven Blueberry Bunt Cake


3 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup fat-free buttermilk

3 large eggs

1/2 cup vegetable oil

1 tablespoon grated lemon zest

1/2 teaspoon vanilla extract

2 cups frozen blueberries


Set Global Sun Oven out to preheat. Spray a 10-inch bunt pan or tube pan with cooking spray and dust with flour; set aside.

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Combine buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture stirring until just moistened. Stir in blueberries. Pour batter into prepared pan and bake in Sun Oven until a toothpick inserted in the center of the cake comes out clean, 1 1/2 to 2 hours. Cool in pan on a rack for about 15 minutes. Remove cake from pan and cool completely on a rack.



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