Lemon Blueberry Cake Recipe

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Lemon Blueberry Cake 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
1 zest from 2 lemons, minced
1 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

A Recipe for
Lemon Blueberry Cake

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This is a recipe for Lemon Blueberry Cake from the recipe cookbook of Recipes-to-go (Dessert)

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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

Lemon Blueberry Cake

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Lemon Blueberry Cake 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

Serves: 15

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Lemon Blueberry Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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