Lemon Blueberry Cake
Yield
15 servingsPrep
20 minCook
45 minReady
65 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornmeal
|
|
| 2 | cups |
cake flour
unbleached |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
lemon juice
freshly squeezed |
|
| 2 | each |
lemon zest
minced |
*
|
| ¼ | cup |
canola oil
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ⅔ | cup |
buttermilk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornmeal
|
|
| 473 | ml |
cake flour
unbleached |
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 59 | ml |
lemon juice
freshly squeezed |
|
| 2 | each |
lemon zest
minced |
*
|
| 59 | ml |
canola oil
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 158 | ml |
buttermilk
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
blueberries
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
