Blueberry Cornmeal Loaf Cake Recipe Recipe

Name: Blueberry Cornmeal Loaf Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1.
2
Preheat oven to 350 F and place rack in center of oven.
3
Lightly oil an 8x4 inch loaf pan and set aside.
4
2.
5
Toss blueberries with 1 Tb flour and set aside.
6
3.
7
In a small bowl, stir together remaining flour, cornmeal, and baking pwdr.
8
In another small bowl, combine yogurt and lemon juice.
9
4.
10
In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon zest.
11
Beat in whole egg, then egg white, beating well after each addition.
12
Alternately add in the dry ingredients and the yogurt mix, beginning and ending with the dry ingredients.
13
5.
14
Mix till just combined.
15
Gently mix in blueberries.
16
Spoon batter into the prepared pan.
17
In a small bowl, combine the remaining 2 ts sugar and cinnamon and sprinkle over the batter.
18
6.
19
Bake for 50 to 60 min, or possibly till cake is golden brown and a toothpick inserted into the center comes out clean.
20
After 25 min of baking loosely cover the pan with aluminum foil.
21
7.
22
Cold the cake in the pan on a rack for 10 min, then turn out onto rack and cold completely.
23
For best flavor, wrap the cake and store overnight before serving.

746

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. blueberries (fresh or possibly frzn), 1 1/2 c. all-purpose flour, 1/3 c. yellow cornmeal, 1 1/2 tsp baking pwdr, and more.

Yes, Blueberry Cornmeal Loaf Cake Recipe 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 Recipe

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