Blueberry Lemon Cake

1 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

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

Ingredients

??? white flour (all purpose) ???
??? baking powder ???
??? salt ???
??? margarine non-hydrogenated ???
??? sugar ???
??? eggs size large ???
??? lemons, for juice and zest ???
??? soy beverage, unsweetened, fortified ???
??? blueberries ???

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.