Lemon Blueberry Cake

Serves 16

Dust this cake with powdered sugar just before serving for a sweet touch.

Ingredients

1/4 cup canola oil, plus more for oiling the pan
2 tablespoons cornmeal
2 cups plus 1 tablespoon flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1/4 cup lemon juice
Finely grated zest of 2 lemons
1 egg plus 2 egg whites, lightly beaten
2/3 cup lowfat buttermilk
1 tablespoon vanilla extract
3 cups blueberries

Method

Preheat oven to 350°F. Grease a 7- x 11-inch baking pan with oil and set it aside.

In a large mixing bowl, whisk together cornmeal, 2 cups of the flour, baking powder, baking soda, salt and sugar. Stir in lemon juice, zest, oil, egg and egg whites, buttermilk and vanilla, stirring after each addition until combined and smooth. Toss blueberries with remaining 1 tablespoon flour in a large bowl then gently fold into batter.

Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Set aside to let cake cool until just warm then cut into squares and serve.

Nutrition

Per serving (1 slice): 200 calories (35 from fat), 4g total fat, 0g saturated fat, 15mg cholesterol, 220mg sodium, 37g total carbohydrate (1g dietary fiber, 22g sugar), 3g protein

http://wholefoodsmarket.com/recipes/730