Blueberry Cornmeal Loaf Cake

Recipe Ingredients

2/3 cup	157ml	Fresh or frozen blueberries
1 1/2 cups	93g / 3.3oz	Flour
1/3 cup	20g / 0.7oz	Yellow corn meal
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Plain nonfat yogurt
1 tablespoon	15ml	Fresh lemon juice
2/3 cup	131g / 4.6oz	Sugar
2 teaspoons	10ml	Sugar
1/4 cup	59ml	Oil
1 teaspoon	5ml	Lemon zest
1 teaspoon	5ml	Egg (large)
1		Egg white
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl.

Combine yogurt and lemon juice in another small bowl.

Whisk together 2/3 cup sugar, oil and lemon zest in medium mixing bowl. Beat in whole egg, then egg white, beating well after each addition. Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in blueberries.

Spoon batter into lightly oiled 8" x 4" loaf pan.

Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.

Bake on center rack at 350F.

After 25 minutes of baking, loosely cover pan with aluminum foil.

Bake until cake is golden and wooden pick inserted into center comes out clean--50 to 60 minutes total baking time.

Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.

For best flavor, wrap cake and store overnight before serving.

Source:
Maine's Cook and Tell newsletter

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9 (1 votes)

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