Recipe - Lemon Blueberry Cake

2 tablespoon Cornmeal
2 cup Unbleached pastry flour
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
One fourth teaspoon Salt
1 One half cup Sugar
One fourth cup Fresh squeezed lemon juice
Zest from 2 lemons, minced
Lemons; minced zest only
One fourth cup Canola oil
1 Egg
2 Egg whites
2/3 cup Low fat butter milk
1 tablespoon Vanilla extract
3 cup 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 11inch
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 MealMaster compatible format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini