LEMON BLUEBERRY BUNDT CAKE

• 3 cups flour
• 2 cups sugar
• 3/4 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup fat-free buttermilk
• 3 large eggs
• 1/2 cup canola oil
• 1 tbl. grated lemon zest
• 1/2 tsp. vanilla extract
• 2 cups fresh or frozen blueberries

Preheat oven to 350�F. Spray 10" bundt or tube pan with Pam and dust with flour. Set aside.

Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.

Combine the buttermilk, eggs, oil, lemon zest and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until flour is moistened. Stir in blueberries and pour into the pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes.

Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices.

Serves 24