Blueberry Lemon Cake

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 1 h 15 min Standing : 30 min Cooking Dish : 30x11cm or 24x13cm baking pan
300 calories/serving

Ingredients

1 1/2 cup white flour (all purpose) 7.1 oz
1 1/4 tsp baking powder 0.2 oz
1/8 tsp salt
1/3 cup margarine non-hydrogenated 2.9 oz
1 cup sugar 7.8 oz
2 eggs size large
1 lemons, for juice and zest 4.3 oz
1/2 cup soy beverage, unsweetened, fortified 4.2 fl.oz
1/2 cup blueberries 2.2 oz

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Grease the baking pan(s) with a little margarine.
  2. In a small bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, cream the margarine with ¾ of the sugar using a mixer, about 3-4 min until light and fluffy. Add the eggs one at a time, beating well after each addition. Add 2 teaspoons lemon zest. Add the flour mixture in 3 portions, alternating with the soy milk. Mix well until homogeneous then fold in the blueberries using a spatula.
  4. Transfer the mixture to the baking pan(s) and bake in the middle of the oven 1 ¼ h. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull it out of the oven and let it cool down a few minutes.
  5. Pour the lemon juice in a small microwave-safe bowl. Add the remaining sugar and microwave, uncovered, on medium-high 1 min until hot and syrupy. Pour the syrup over the cake(s) then let it cool at least 30 min before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

300

Fat

10 g

15 %

Saturated 1.6 g
+ Trans 0.1 g

8 %

Cholesterol

50 mg

Sodium

80 mg

3 %

Carbohydrate

49 g

16 %

Fibre

1 g

5 %

Sugars

29 g

Net Carbs

48 g

Protein

5 g

Vitamin A

12 %

Vitamin C

8 %

Calcium

6 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Selenium, Vitamin D
Good source of  :
Vitamin B1
Source of  :
Calcium, Iron, Manganese, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives 0
Fats 1 ½
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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