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Lemon Blueberry Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON BLUEBERRY CAKE
 Categories: Cakes, Desserts
      Yield: 15 Servings
 
      2 tb Cornmeal
      2 c  Unbleached pastry flour
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
    1/4 ts Salt
  1 1/2 c  Sugar
    1/4 c  Fresh squeezed lemon juice
           Zest from 2 lemons, minced
           Lemons; minced zest only
    1/4 c  Canola oil
      1    Egg
      2    Egg whites
    2/3 c  Low fat butter milk
      1 tb Vanilla extract
      3 c  Blueberries
 
  Preheat oven to 350 degrees. In a large mixing bowl, combine dry
  ingredients, set aside. Add remaining ingredients, except
  blueberries, to the dry mixture, one at a time, stirring constantly
  until combined and smooth. Gently fold in blueberries. Lightly spray
  or wipe a 7 x 11-inch baking pan with vegetable oil. Pour the batter
  into the pan and bake for 45 minutes, or until toothpick inserted
  into the center comes out clean. Serve warm from the oven.
  
  Nutritional information per serving (15): 144 calories, 1.5g protein,
  4g fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg
  sodium Exchanges: 1 fruit, 1 bread
  
  Copyright Whole Foods Market, 1995, wfm@wholefoods.com
  (http://www.wholefoods.com/wf.html) Reprinted with permission from
  Whole Foods Market Meal-Master compatible format courtesy of Karen
  Mintzias
 
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