Lemon Blueberry Cake

Lemon Blueberry Cake

Serves 16
Dust this cake with powdered sugar just before serving for a sweet touch.
  • 1/4 cup canola oil, plus more for oiling the pan
  • 2 tablespoons cornmeal
  • 2 cups plus 1 tablespoon flour
  • 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
  • Finely grated 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
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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 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.
Nutritional Info: 
Per Serving: Serving size: 1 slice, 200 calories (35 from fat), 4g total fat, 15mg cholesterol, 220mg sodium, 37g carbohydrates, (1 g dietary fiber, 22g sugar), 3g protein.
Special Diets: 

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.

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