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Lemon Blueberry Cake

Lemon Blueberry Cake

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Submitted by jullee22

YIELD

15 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

2 3E+1
TABLESPOONS ML CORNMEAL
2 473
CUPS ML CAKE FLOUR
unbleached
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
1 ½ 355
CUPS ML SUGAR
¼ 59
CUP ML LEMON JUICE
freshly squeezed
2 2
EACH EACH LEMON ZEST
minced *
¼ 59
CUP ML CANOLA OIL
1 1
EACH EACH EGGS
2 2
EACH EACH EGG WHITES *
158
CUP ML BUTTERMILK
1 15
TABLESPOON ML VANILLA EXTRACT
3 7.1E+2
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 207 19% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 111mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 8%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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