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Lemon Blueberry Cake



Recipe (click to expand)

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, [email protected] ( Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias


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