Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons cornmeal
- 2 cups unbleached pastry flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups sugar
- ¼ cup fresh squeezed lemon juice
- zest from 2 lemons, minced
- ¼ cup canola oil
- 1 egg
- 2 egg whites
- ⅔ cup buttermilk
- 1 tablespoon vanilla extract
- 3 cups blueberries
Directions
Preheat oven to 350°F.
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 7x11-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.