Categories: Cakes, Desserts 
      Yield: 15 servings 
  
      2 tb Cornmeal 
      2 c  Unbleached pastry flour 
  1 1/2 ts Baking powder 
  1 1/2 ts Baking soda 
    1/4 ts Salt 
  1 1/2 c  Sugar 
    1/4 c  Fresh squeezed lemon juice 
           Zest from 2 lemons, minced 
           Lemons; minced zest only 
    1/4 c  Canola oil 
      1    Egg 
      2    Egg whites 
    2/3 c  Low fat butter milk 
      1 tb Vanilla extract 
      3 c  Blueberries 
  
  Preheat oven to 350 degrees. 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 7 x 11-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. 
   
  Nutritional information per serving (15): 144 calories, 1.5g protein, 4g 
  fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg sodium 
  Exchanges: 1 fruit, 1 bread 
   
  Copyright Whole Foods Market, 1995, wfm@wholefoods.com 
  (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole 
  Foods Market Meal-Master compatible format courtesy of Karen Mintzias