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Lemon Blueberry Cake

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Cornmeal

    2. 2 cups 125g / 4.4oz Unbleached pastry flour

    3. 1 1/2 teaspoons 7 1/2ml Baking powder

    4. 1 1/2 teaspoons 7 1/2ml Baking soda

    5. 1/4 teaspoon 1 1/3ml Salt

    6. 1 1/2 cups 297g / 10oz Sugar

    7. 1/4 cup 59ml Fresh squeezed lemon juice Zest from

    8. 2 lemons - minced Lemons - minced zest only

    9. 1/4 cup 59ml Canola oil

    10. 1 Egg

    11. 2 Egg whites

    12. 2/3 cup 157ml Low-fat butter milk

    13. 1 tablespoon 15ml Vanilla extract

    14. 3 cups 711ml Blueberries

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350F. 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.

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