Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

Yield: 15 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Cornmeal,
2 cup: Unbleached pastry flour,
1 1/2 tsp: Baking powder,
1 1/2 tsp: Baking soda,
1/4 tsp: Salt,
1 1/2 cup: Sugar,
1/4 cup: Fresh squeezed lemon juice,
Zest from 2 lemons, minced
Lemons, minced zest only
1/4 cup: Canola oil,
1: Egg,
2: Egg whites,
2/3 cup: Low fat butter milk,
1 tbsp: Vanilla extract,
3 cup: Blueberries,

Directions:

Preheat oven to 350 degrees. 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.

Nutritional information per serving (15): 144 calories, 1.5g protein,
4g fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg
sodium Exchanges: 1 fruit, 1 bread

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias


Source from luhu.jp