Blueberry-Cornmeal Loaf Cake Recipe

Name: Blueberry-Cornmeal Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. fresh or frozen blueberries, not thawed; 1 1/2 c. flour; 1/3 c. yellow cornmeal, preferably stone ground; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. plus 1 Tbsp. nonfat plain yogurt; 1 Tbsp. fresh lemon juice; 2/3 c. plus 2 tsp. sugar; 1/4 c. oil; 1 tsp. grated lemon zest; 1 egg or 1/2 box Better 'n Eggs; 1/4 tsp. ground cinnamon

Servings: persons

2/3 c. fresh or frozen blueberries, not thawed
1 1/2 c. flour
1/3 c. yellow cornmeal, preferably stone ground
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. plus 1 Tbsp. nonfat plain yogurt
1 Tbsp. fresh lemon juice
2/3 c. plus 2 tsp. sugar
1/4 c. oil
1 tsp. grated lemon zest
1 egg or 1/2 box Better 'n Eggs
1/4 tsp. ground cinnamon

1
Toss blueberries with 1 tablespoon flour and set aside.
2
Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl.
3
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 eggs, beating well.
4
Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined.
5
Gently fold in blueberries. Spoon batter into lightly oiled 8 x 4-inch loaf pan.
6
Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.
7
Bake at 350u00b0 until cake is golden and wooden pick inserted in center comes out clean, 50 to 60 minutes. After 20 minutes of baking, loosely cover pan with aluminum foil. Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.

712

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 c. fresh or frozen blueberries, not thawed, 1 1/2 c. flour, 1/3 c. yellow cornmeal, preferably stone ground, 1 1/2 tsp. baking powder, and more.

Yes, Blueberry-Cornmeal Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Cornmeal Loaf Cake

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