Skillet Lemon Soda Cake with Blueberries
My lemon-flavored cake topped with fresh blueberries. With Egg Beaters 100% Egg Whites, I’ve lowered the fat and cholesterol of this sweet treat.
Preheat oven to 350 degrees.
Spray a 10-inch cast iron skillet with cooking spray.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, with a hand mixer or a whisk, cream together the butter and sugar until light and fluffy. Slowly beat in the Egg Beaters 100% Egg Whites. Mix in the vanilla, lemon juice, and zest.
Fold in 1/3 of the dry ingredients, followed by 1/2 of the sparkling lemon soda water. Repeat. Fold in the remaining dry ingredients. The carbonation from the soda water will aid the leavening process. Be careful not to over mix the batter so as to ensure that the cake comes out light and fluffy. Pour the batter into the prepared skillet
In a small bowl, toss the blueberries in 1 teaspoon of cornstarch. Sprinkle the coated berries onto the batter. The cornstarch will help the berries from sinking to the bottom.
Place the pan into the preheated oven and bake for 25 minutes, or until the cake is cooked through. When done, the cake will have a golden brown appearance and will be firm to the touch.
While the cake is baking, prepare the garnish. Add the blueberries, lemon zest, and honey into a small mixing bowl. Allow the mixture to sit at room temperature while the cake cooks so that the flavors can meld.
Remove the cake from the oven. Allow the cake to cool for 15 minutes before removing it from the pan.
Once the cake has cooled, slice it into 12 pieces. Garnish each slice with a healthy spoonful of the marinated blueberries. Finally, dust the slices with powdered sugar, and dollop with light whipped topping. Serve and enjoy!
Nutritional information (per serving): Calories: 200, Fat Calories: 70, Total Fat Grams: 8, Sat Fat Grams: 4.5, Cholesterol mg: 20, Sodium mg: 135, Total Carbohydrates g: 29, Fiber g: 3, Sugars g: 15, Protein g: 3