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 cup fresh blueberries (if using frozen, do not thaw) or 2/3 cup frozen blueberries (if using frozen, do not thaw); 1 cup all-purpose flour; 1/2 cup whole wheat flour or 1/2 cup all-purpose flour; 1/3 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup plain nonfat yogurt; 2 tablespoons plain nonfat yogurt; 1/3 cup sugar; 1/3 cup Splenda Sugar Blend for Baking (sugar substitute); 3 tablespoons vegetable oil; 1/2 1 tablespoon orange juice or 1 tablespoon lemon juice; 1 teaspoon orange zest or 1 teaspoon lemon zest; 1 large egg; 1 large egg white; 2 teaspoons sugar; 1/4 teaspoon cinnamon; cooking spray

Servings: persons

2/3 cup fresh blueberries (if using frozen, do not thaw) or 2/3 cup frozen blueberries (if using frozen, do not thaw)
1 cup all-purpose flour
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
2 tablespoons plain nonfat yogurt
1/3 cup sugar
1/3 cup Splenda Sugar Blend for Baking (sugar substitute)
3 tablespoons vegetable oil
1/2 1 tablespoon orange juice or 1 tablespoon lemon juice
1 teaspoon orange zest or 1 teaspoon lemon zest
1 large egg
1 large egg white
2 teaspoons sugar
1/4 teaspoon cinnamon
cooking spray

1
Preheat oven to 350u00b0F Prepare loaf pan with a light coating of cooking spray.
2
In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
3
Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
4
In another bowl combine the the yogurt and lemon juice.
5
In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
6
Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
7
Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
8
Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
9
Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.

532

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: 2/3 cup fresh blueberries (if using frozen, do not thaw) or 2/3 cup frozen blueberries (if using frozen, do not thaw), 1 cup all-purpose flour, 1/2 cup whole wheat flour or 1/2 cup all-purpose flour, 1/3 cup yellow cornmeal, 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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