Blueberry-Lemon Buttermilk Cake Recipe

Ingredients

Servings: 8

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup low-fat buttermilk

1/2 cup granulated sugar

1/4 cup granular no-calorie sweetener

1/4 cup canola oil

1 large egg

1 tbsp fresh grated lemon zest

1 cup fresh blueberries

1 tsp confectioners' sugar

Exchanges/Choices:

2 1/2 Carbohydrate

1 Fat

Calories 230

Carbohydrate 35g

Dietary Fiber 1g

Sugar 17g

Fat 8g

Sodium 230mg

Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
Combine the flour, baking powder, baking soda and salt in a medium bowl. Whisk to mix well.
Combine the buttermilk, sugar, sweetener, oil, egg and lemon zest in a medium bowl and whisk until smooth.
Add the buttermilk mixture to the flour mixture, whisking until a smooth batter forms. Gently stir in the blueberries.
Spoon the batter into the prepared pan. Bake 25-30 minutes or until a wooden toothpick inserted in the cake comes out clean.
Cool the cake for 10 minutes. Remove the cake from the pan and let it cool completely on the wire rack. Just before serving, place the confectioners' sugar in a small fine-mesh sieve and sprinkle over the cake.

Fun Facts / Cooking Tips
	Wonderfully moist and so easy to make, this yummy diabetic cake makes a nice healthy dessert choice for brunch, tea or even supper.

All trademarks are the property of their respective owners.