Lemon blueberry cake

 
                            LEMON BLUEBERRY CAKE
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Cornmeal
    2       c            Unbleached pastry flour
    1 1/2   ts           Baking powder
    1 1/2   ts           Baking soda
      1/4   ts           Salt
    1 1/2   c            Sugar
      1/4   c            Fresh squeezed lemon juice
                         Zest from 2 lemons, minced
                         Lemons -- minced zest only
      1/4   c            Canola oil
    1                    Egg
    2                    Egg whites
      2/3   c            Low fat butter milk
    1       tb           Vanilla extract
    3       c            Blueberries
 
   Preheat oven to 350 degrees. 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.
   
   Nutritional information per serving (15): 144 calories, 1.5g protein, 4g
   fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg sodium
   Exchanges: 1 fruit, 1 bread
   
   Copyright Whole Foods Market, 1995, wfm@wholefoods.com
   (http://www.wholefoods.com/wf.html)
   Reprinted with permission from Whole Foods Market
   Meal-Master compatible format courtesy of Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -