Serves: 5
Total Calories: 796

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free buttermilk
3 large eggs
1/2 cup vegetable oil
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups frozen blueberries

Set Global Sun Oven out to preheat. Spray a 10-inch bunt pan or tube pan with cooking spray and dust with flour; set aside.

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Combine buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture stirring until just moistened. Stir in blueberries. Pour batter into prepared pan and bake in Sun Oven until a toothpick inserted in the center of the cake comes out clean, 1 1/2 to 2 hours. Cool in pan on a rack for about 15 minutes. Remove cake from pan and cool completely on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 796
Calories from Fat: 212

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