Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 6 tablespoons light butter
  • 1 teaspoon lemon extract
  • 1 large egg
  • 1 large egg white
  • 1 cup low-fat buttermilk
  • 1 1/2 cup fresh blueberries
  • 1 tablespoon turbinado sugar
  • 1/2 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 350 degrees. Lightly coat a 9-inch cake pan with cooking spray.
  • Rinse blueberries and gently pat dry with paper towels. Put into a bowl and gently toss with a tablespoon of flour. Set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter and sugar. Add the eggs and lemon extract and blend until smooth. Alternately add the flour and buttermilk, beginning and ending with the flour, and mix after each addition. 
  • Pour half the batter into the prepared pan. Top with half the blueberries, then add the remaining batter and another layer of blueberries. Sprinkle the turbinado sugar evenly over the top.
  • Bake for 50 minutes or until a pick inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes before removing from the pan.