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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| baking powder: 1 tsp |
| baking soda: 3/4 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| nonfat buttermilk: 1 cup |
| eggs: 3 (large) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| lemon zest: 1 Tbl (grated) |
| vanilla extract: 1/2 tsp |
| blueberries: 2 cups (fresh) |
Lemon-Blueberry Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F Spray a 10" Bundt pan with nonstick spray and dust with flour. Set aside.
- Mix together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl.
- In a second bowl, whisk together buttermilk, eggs, oil, lemon zest, and vanilla.
- Add buttermilk mixture to flour mixture and stir until just blended.
- Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes. Remove cake and let cool on a rack.
- NOTES: 182 cal, or 4 WW points a serving.