Lemon-Blueberry Cake

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 34 teaspoon baking soda
• 12 teaspoon cinnamon
• 12 teaspoon salt
• 14 teaspoon nutmeg
• 1 cup fat-free buttermilk
• 3 large eggs
• 12 cup canola oil
• 1 tablespoon lemon zest (grated)
• 12 teaspoon vanilla
• 2 cups fresh blueberries

1. Preheat oven to 350F Spray a 10" Bundt pan with nonstick spray and dust with flour.
2. Set aside.
3. Mix together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl.
4. In a second bowl, whisk together buttermilk, eggs, oil, lemon zest, and vanilla.
5. Add buttermilk mixture to flour mixture and stir until just blended.
6. Gently stir in the blueberries.
7. Pour batter into prepared pan.
8. Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 15 minutes.
10. Remove cake and let cool on a rack.
11. NOTES: 182 cal, or 4 WW points a serving.

flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, buttermilk, eggs, canola oil, lemon zest, vanilla, fresh blueberries

Taken from www.food.com/recipe/lemon-blueberry-cake-344665 (may not work)