Lemon Blueberry Cake

2 ¾ cups whole wheat pastry flour
1 ¾ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups sugar
1 cup vegetable oil
3 eggs
¾ cup buttermilk
⅓ cup lemon juice
2 Tablespoons lemon zest
2 teaspoons vanilla
2 cups blueberries

Oven 350° Spray 9 x 13 pan with baking spray/flour.

In medium bowl whisk together flour, baking powder, baking soda, salt. In large bowl, mix together sugar and oil; add eggs one at a time, mixing after each. Combine buttermilk, lemon juice and zest, and vanilla in a small bowl. Add flour mixture to egg mixture alternately with buttermilk mix; about 1/3 at a time mixing well after each addition. Toss blueberries with 1 Tablespoon of flour; fold them into batter. Pour batter into prepared pan, bake for 40 – 45 minutes (clean toothpick in center). Cool completely in pan. Frost with cream cheese frosting.