Lemon Blueberry Cake

Lemon Blueberry Cake

Makes about 15 pieces

2 tablespoons cornmeal 2 cups unbleached pastry flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups sugar 1/4 cup fresh squeezed lemon juice zest from 2 lemons, minced 1/4 cup canola oil 1 egg 2 egg whites 2/3 cup buttermilk 1 tablespoon vanilla extract 3 cups blueberries

Preheat oven to 350�F. 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 7x11-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.

Nutrition Info Per Serving: 144 calories, 4g fat (0.5g saturated), 1.5g protein, 26g carbohydrates, 13mg cholesterol, 229mg sodium http://www.wholefoodsmarket.com/recipes/dessert/cake_lemonblueberry.ht ml

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group