Lemon Blueberry Cake

Recipe Ingredients

2 tablespoons	30ml	Cornmeal
2 cups	125g / 4.4oz	Unbleached pastry flour
1 1/2 teaspoons	7.5ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	297g / 10oz	Sugar
1/4 cup	59ml	Fresh squeezed lemon juice
		Zest from 2 lemons - minced
		Lemons - minced zest only
1/4 cup	59ml	Canola oil
1		Egg
2		Egg whites
2/3 cup	157ml	Low-fat butter milk
1 tablespoon	15ml	Vanilla extract
3 cups	711ml	Blueberries

Recipe Instructions

Preheat oven to 350F.

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.

Source:
Whole Foods Market

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