Lemon Blueberry Cake
Scarlett pulled a fever out of the clear blue sky one night and that left us house bound the next day. I actually like days we find ourselves house bound (of course, minus the illness) because it’s a nice break from our hectic weekly routine. We busy ourselves with coloring, games, puzzles and, on this occassion, a baking project. It was a nice way to kill an hour, and the promise of a treat at the end was a nice bonus for my feverish girl who could use a little lift.
I found this recipe on my Whole Foods App and loved that it was full of blueberries. If you have a kid who turns their nose up at berries (luckily Scarlett eats them with abandon), this tasty and not too sweet cake hides plenty in its batter. Once Scarlett returned to fighting form, it made a great snack to tag along with us on our day’s journey. I also loved it with my coffee.
- 1/4 cup butter for pan
- 2 tablespoons cornmeal
- 2 cups and 1 tablespoon whole wheat flour (You can use white if you like.)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup lemon juice
- Finely grated zest of 2 lemons
- 2 tbsp vegetable oil
- 1 egg plus 2 egg whites, beaten
- 2/3 cup lowfat buttermilk
- 1 tablesppn vanilla extract
- 3 cups blueberries
Preheat oven to 350°F.
Grease a baking pan with butter and set aside.
In a large mixing bowl, mix 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 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 cool and cut into squares. You can sprinkle with confectionary sugar if you like.
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