Dessert - Blueberry Cake (from Carin (Valerie Bertinelli's recipe)

I just made this for our family last night and Chris and Melody loved it. It is also a bit more healthy at 188 calories per serving.

• 2 1/4 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) kosher salt
• 3 3/4 cup(s) (plus 1 Tbsp) all-purpose flour
• 2 large eggs
• 2 large egg whites
• 1 3/4 cup(s) buttermilk
• 1 1/2 cup(s) granulated sugar
• 1/2 cup(s) canola oil
• 2 teaspoon(s) (grated) lemon zest
• 2 cup(s) (or one 12-oz pkg) frozen blueberries, thawed and drained
• 2 tablespoon(s) coarse sugar, (such as Sugar in the Raw)

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Directions

1. Heat oven to 350°F. Coat a 9-in. springform pan with cooking spray.
2. In a large bowl, whisk together the baking powder, baking soda, salt and 3¾ cups flour; make a well in the center.
3. In a medium bowl, whisk together the eggs, egg whites, buttermilk, granulated sugar, oil and lemon zest. Pour into the well of flour and stir to combine (a few lumps in the batter are OK—do not overmix).
4. In a medium bowl, toss the blueberries with the remaining Tbsp flour to evenly coat. Fold all but ½ cup of the blueberries into the batter. Spread the batter into the prepared pan and top with the remaining ½ cup blueberries.
5. Sprinkle with the coarse sugar and bake until cake is brown and a wooden pick inserted in center comes out clean, 70 to 75 minutes.
6. Let the cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.