Lemon blueberry cake

Yield: 15 Servings

Measure Ingredient
2 tablespoons Cornmeal
2 cups Unbleached pastry flour
1½ teaspoon Baking powder
1½ teaspoon Baking soda
¼ teaspoon Salt
1½ cup Sugar
¼ cup Fresh squeezed lemon juice
\N \N Zest from 2 lemons, minced
\N \N Lemons; minced zest only
¼ cup Canola oil
1 \N Egg
2 \N Egg whites
⅔ cup Low fat butter milk
1 tablespoon Vanilla extract
3 cups Blueberries

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@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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