Ingredients
The following ingredients have 16 Servings
- 1/4 cup canola oil, plus more for oiling the pan
- 2 tablespoons cornmeal
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 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
- 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
Instruction
- Preheat the oven to 350°F. Oil a 7x11-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.
- <div>Stir in lemon zest, juice, oil, egg and egg whites, buttermilk and vanilla, stirring after each addition until combined and smooth.</div>
- Toss blueberries with remaining 1 tablespoon flour in a separate bowl then gently fold into batter.
- Pour batter into the 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.
