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Blueberry Cake


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Rate this recipe 4.5/5 (21 Votes)


  • 1 cup plus 2 tbsp sugar, divided
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp freshly grated lemon rind
  • 1 tsp fresh lemon juice
  • 1 large egg
  • 1 large egg white
  • 1/3 cup 2% milk
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups fresh blueberries
  • 1/4 cup all purpose flour



Step 1

1. Preheat oven to 350. Spray a 9 inch square metal pan with Pam. Combine 2 tbsp sugar and cinnamon in a small bowl
2.Combine butter, canola oil, vanilla extract,lemon rind, lemon juice, egg and egg white in a medium bowl, stirring with a whisk until blended. Gradually add 1 cup of sugar , stirring with a whisk until blended. Stir in milk.
3.Lightly spoon 1 1/4 cup of flour into a large bowl, combine flour, baking powder and salt, stirring with a whisk
4. Add milk mixture to flour mixture, stirring until just moist. Toss Blueberries with a 1/4 cup of flour; fold into milk-flour mixture. Spoon batter in prepared pan. Sprinkle cinnamon-sugar mixture on top of batter
5. Bake at 350 for 35 minutes or until toothpick comes out clean inserted in the center. Cool completely in pan on wire rack


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