Blueberry Yogurt Cake

Blueberry Yogurt Cake
By: Diana Rattray

3 large eggs
8 oz blueberry yogurt (note: if using plain yogurt add 1/4 cup granulated sugar)
¼ cup frozen orange juice concentrate, thawed
1/3 cup canola oil
1 white cake mix (preferably with pudding in the mix)
16 oz frozen blueberries

Grease and flour a 10-12 cup Bundt or tube cake pan. Heat oven to 350 degrees.

In a mixing bowl with an electric mixer beat together eggs, yogurt, orange juice concentrate, and oil. Slowly beat in cake mix. Continue beating on high speed for 2 minutes. Stir in blueberries. Batter will be lumpy. Spoon into prepared cake pan.

Bake 50-60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.

If desired drizzle a powdered sugar glaze over top of warm cake. Serve with whip cream or vanilla ice cream.

Zucchini Spice Bread

Zucchini Spice Bread
By: Mary Bodor

Nonstick cooking spray
1 large zucchini (1 ¾ cups)
1 cup packed brown sugar
2 Tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¾ teaspoon salt

Preheat oven to 350 degrees

Lightly coat a 9x5x3 inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (or in a food processor with grater attachment); set aside.

In a large bowl, whisk together sugars, oil, vanilla and eggs.

Into a small bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.

Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, approx. 1 hour. Cool in pan 10 minutes; invert onto a wire rack, then Reinvert, top side up. Cool completely before slicing.

Serves 12