IMG_0764-1024x649An easy recipe for sunshine sweet and super-moist lemon blueberry layer cake!

Ingredients :

  • 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

Preparation :

  • 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
  • SmartPoints value : 9
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