Lemon Blueberry Cake
Serves 16
Time 1 hr
Lemon and blueberry are a classic flavor combination, and this cake can be enjoyed as dessert or as a great addition to your afternoon tea. Dust the cake with powdered sugar before serving, if you like.
Special Diets:
Ingredients
- 1/4 cup canola oil, plus more for oiling the pan
- 2 tablespoons cornmeal
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cup sugar
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 egg plus 2 egg whites, lightly beaten
- 2/3 cup lowfat buttermilk
- 1 tablespoon pure vanilla extract
- 3 cups fresh or frozen blueberries
Method
Preheat the oven to 350°F. Oil a 7x11-inch baking pan 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 zest, juice, 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 separate bowl then gently fold into batter.
Pour batter into the 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.
Nutritional Info:
Per serving: 1 slice, 200 calories (35 from fat), 4g total fat, 0g saturated fat, 15mg cholesterol, 220mg sodium, 37g carbohydrates (1g dietary fiber, 22g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup canola oil, plus more for oiling the pan
- 2 tablespoons cornmeal
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cup sugar
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 egg plus 2 egg whites, lightly beaten
- 2/3 cup lowfat buttermilk
- 1 tablespoon pure vanilla extract
- 3 cups fresh or frozen blueberries