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  • Lemon Blueberry Cake

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    Lemon Blueberry Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Cornmeal
    • 2 c. Unbleached pastry flour
    • 1 1/2 tsp Baking pwdr
    • 1 1/2 tsp Baking soda
    • 1/4 tsp Salt
    • 1 1/2 c. Sugar
    • 1/4 c. Fresh squeezed lemon juice Zest from 2 lemons, chopped Lemons, chopped zest only
    • 1/4 c. Canola oil
    • 1 x Egg
    • 2 x Egg whites
    • 2/3 c. Low fat butter lowfat milk
    • 1 Tbsp. Vanilla extract
    • 3 c. Blueberries

    Directions

    1. Preheat oven to 350 degrees. In a large mixing bowl, combine dry ingredients, set aside. Add in remaining ingredients, except blueberries, to the dry mix, one at a time, stirring constantly till combined and smooth. Gently mix in blueberries. Lightly spray or possibly wipe a 7 x 11-inch baking pan with vegetable oil. Pour the batter into the pan and bake for 45 min, or possibly till toothpick inserted into the center comes out clean. Serve hot from the oven.

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