Blueberry Cornmeal Loaf Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

213 calories per serving view nutrition facts

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2/3	cup	blueberries	fresh or frozen, not thawed
1 1/2	cups	flour, all-purpose
1/3	cup	cornmeal	yellow, preferably stone ground
1 1/2	teaspoons	baking powder
1/2	teaspoon	salt
1/2	cup	yogurt	plain, non fat
1	tablespoon	yogurt	plain, non fat
1	tablespoon	lemon juice	fresh
2/3	cup	sugar
2	teaspoons	sugar
1/4	cup	vegetable oil	plus more for preparing pan
1	teaspoon	lemon zest	grated
1	large	egg
1	each	egg	white
1/4	teaspoon	cinnamon, ground

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,begining 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 350 deg.

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.)

Makes 10 servings.

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Serving Size 78g

Amount per Serving

Calories 213 30% of calories from fat