Recipe for Lemon Blueberry Cake 
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Yield:
15 Servings
Ingredients:
Amount Ingredient
2 tbl Cornmeal
2 cup Unbleached pastry flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Sugar
1/4 cup Fresh squeezed lemon juice
Zest from 2 lemons, minced
Lemons, minced zest only
1/4 cup Canola oil
1 x Egg
2 x Egg whites
2/3 cup Low fat butter milk
1 tbl Vanilla extract
Instructions:
Instructions: 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.

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