Blueberry Lemon Cake
- 3 cup all-purpose flour
- 4 tablespoons buttermilk powder
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup of Canola oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons fine lemon zest
- 2 cups frozen blueberries
- 2 tablespoons maple sugar or turbinado (Sugar in the Raw)sugar optional
- Combine flour, granulated sugar, buttermilk powder, baking powder and soda, and salt in a large bowl. In a small bowl, beat two eggs; add oil, milk, vanilla and zest. Mix wet ingredients thoroughly and slowly combine with dry ingredients. Fold blueberries into batter and mix evenly. Grease a 9x13 inch pan with solid shortening. Add batter to pan and smooth with a spatula. Top batter with a sprinkling of maple or turbinado sugar (optional). Bake at 350 degrees for approximately 30 minutes, or until top is slightly browned and toothpick is clean when removed from cake. Allow to cool for 10-15 minutes.
allpurpose, buttermilk powder, sugar, baking powder, baking soda, salt, eggs, canola oil, milk, vanilla, lemon zest, frozen blueberries, maple sugar
Taken from www.epicurious.com/recipes/member/views/blueberry-lemon-cake-1273440 (may not work)