Lemon and blueberry is one of my favorite combinations and I am really glad my husband and daughter also enjoy this equally well. This almost guarantees that whenever I bake something using this delectable combination, it is quite satisfying to know that my family is going to enjoy it.
- 1/4 c. All-Purpose Flour
- 2/3 c. Granulated Sugar
- 1/8 tsp Salt
- 1/8 tsp Ground Nutmeg
- 1 c. Low-Fat Buttermilk
- 1 tsp Grated Lemon Rind
- 3 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Stick Margarine Or possibly Butter, Melted
- 2 large Egg Yolk
- 3 lrg Egg Whites, Room Temperature
- 1/4 c. Granulated Sugar
- 1 1/2 cup Blueberries Or possibly Boysenberries
- Cooking Spray
- 3/4 tsp Powdered Sugar
Preheat oven to 350. Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour, 2/3 c. granulated sugar, salt, and nutmeg into a large bowl; add in buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk till smooth.
Beat egg whites at high speed of a mixer till foamy. Add in 1/4 c. granulated sugar, 1 tbsp. at a time, beating till stiff peaks form. Gently stir one-fourth of egg white mix into buttermilk mix; gently mix in remaining egg white mix .
Mix in boysenberries.
Pour batter into a bread pan coated with cooking spray.
Place in a larger baking pan; add in warm water in larger pan to depth of 1 inch. Bake at 350 for 35 min or possibly till cake springs back when touched lightly in center.
Sprinkle with powdered sugar. Decorate with your favorite berries. Serve hot.
Recipe Courtesy of Americaner~Wiesbadener Kaffeklatsch~