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Add a photoServings: 10
Ingredients
- 2/3 c. blueberries (fresh or possibly frzn)
- 1 1/2 c. all-purpose flour
- 1/3 c. yellow cornmeal
- 1 1/2 tsp baking pwdr
- 1/2 c. (plus 1 Tb) nonfat yogurt
- 1 Tbsp. fresh lemon juice
- 2/3 c. (plus 2 ts) sugar
- 1/4 c. vegetable oil
- 1 tsp grated lemon zest
- 1 lrg whole egg
- 1 x egg white
- 1/4 tsp grnd cinnamon
Directions
- 1. Preheat oven to 350 F and place rack in center of oven. Lightly oil an 8x4 inch loaf pan and set aside.
- 2. Toss blueberries with 1 Tb flour and set aside.
- 3. In a small bowl, stir together remaining flour, cornmeal, and baking pwdr. In another small bowl, combine yogurt and lemon juice.
- 4. In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon zest. Beat in whole egg, then egg white, beating well after each addition. Alternately add in the dry ingredients and the yogurt mix, beginning and ending with the dry ingredients.
- 5. Mix till just combined. Gently mix in blueberries. Spoon batter into the prepared pan. In a small bowl, combine the remaining 2 ts sugar and cinnamon and sprinkle over the batter.
- 6. Bake for 50 to 60 min, or possibly till cake is golden brown and a toothpick inserted into the center comes out clean. After 25 min of baking loosely cover the pan with aluminum foil.
- 7. Cold the cake in the pan on a rack for 10 min, then turn out onto rack and cold completely. For best flavor, wrap the cake and store overnight before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 10 servings | |
| Calories 149 | |
| Calories from Fat 55 | 37% |
| Total Fat 6.25g | 8% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.14g | |
| Cholesterol 21mg | 7% |
| Sodium 197mg | 8% |
| Potassium 44mg | 1% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.16g | 1% |
| Protein 3.02g | 5% |
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