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


Preheat the oven to 350°F. Oil a 7×11-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
1g sat fat
15mg cholesterol
220mg sodium
37g carbohydrates
1 g dietary fiber
22g sugar
3g protein

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This entry was posted in Dessert.