** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Grease a 9-inch tube pan or springform pan fitted with a center tube.
3. Combine flour, both sugars, baking powder, lemon rind and spices in large bowl of an electric mixer.
4. Blend on low speed. Add eggs and mix on low speed.
5. Add the cream; increase to high speed and mix until light, about 2 minutes Fold in blueberries with a rubber spatula.
6. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.
7. Cool in pan 5 minutes, then remove from pan.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Blueberries, Natural Sweeteners, Citric Acid allergies.
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