Lemon Blueberry Cake

65 minutes Prep: 20 minutes Cook: 45 minutes

207 calories per serving view nutrition facts

15 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	tablespoons	cornmeal
2	cups	pastry flour	unbleached
1 1/2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
1/4	teaspoon	salt
1 1/2	cups	sugar
1/4	cup	lemon juice	freshly squeezed
2	each	lemon zest	minced
1/4	cup	canola oil
1	each	egg
2	each	egg whites
2/3	cup	buttermilk, low-fat
1	tablespoon	vanilla extract
3	cups	blueberries

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, combine dry ingredients, set aside.

Add remaining ingredients, except blueberries, to the dry mixture, one at a time, stirring constantly until combined and smooth.

Gently fold in blueberries.

Lightly spray or wipe a 7 x 11-inch baking pan with vegetable oil.

Pour the batter into the pan and bake for 45 minutes, or until toothpick inserted into the center comes out clean.

Serve warm from the oven.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 92g

Amount per Serving

Calories 207 19% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 111mg	5%
Total Carbohydrate 40.0g	13%
Dietary Fiber 1.0g	4%
Sugars 24.0g
Protein 3.0g	5%

Vitamin A	1%		Vitamin C	8%
Calcium	3%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to butter cheese

Last Recipes Viewed

Recipe Bite

Thanksgiving - "Nothing tastes better than a homemade stuffing"

by Josh Khan

Around the holiday seasons, you always see commercials that revolve around family dinners....

Member Review

Warm Beet and Baby Spinach Salad

Excellent. Loved the earthy flavors and clean taste of the belly warming salad. I used canola oil for frying then added a splash of very high quality olive oil in the last minute of cooking. I also used 12 year old balsamic vinegar and flaky Fluer de sel sea salt. Wow, it really makes a difference using high quality ingredients.

Reviewed by sean