Lemon Blueberry Cake

Serves 16
Time 1 hr
Lemon Blueberry Cake

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:

VegetarianVegetarian

Ingredients

    1/4 cupcanola oil, plus more for oiling the pan
    2 tablespoonscornmeal
    2 cupsplus 1 tablespoon all-purpose flour, divided
    1 1/2 teaspoonsbaking powder
    1 1/2 teaspoonsbaking soda
    1/4 teaspoonfine sea salt
    1 1/2 cupssugar
    1/4 cuplemon juice
    Zest of 2 lemons
    1egg plus 2 egg whites, lightly beaten
    2/3 cuplowfat buttermilk
    1 tablespoonpure vanilla extract
    3 cupsfresh or frozen blueberries

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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

Serving Size

1 slice

Calories

200

Total Fat

4g

Saturated Fat

0g

Cholesterol

15mg

Sodium

220mg

Total Carbohydrate

37g

Dietary Fiber

1g

Total Sugars

22g

Protein

3g

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. See our Terms of Service.