Blueberry Cornmeal Loaf Cake

* Exported from MasterCook *

BLUEBERRY CORNMEAL LOAF CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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2/3 c Blueberries,fresh or frozen
Not thawed
1 1/2 c Flour
1/3 c Yellow cornmeal -- preferably
Stone ground
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Yogurt -- plain,non fat,PLUS
1 tb Of same
1 tb Lemon juice -- fresh
2/3 c Sugar
2 ts Sugar
1/4 c Oil -- plus more for
preparing
Pan
1 t Lemon zest -- grated
1 Egg -- large
1 Egg -- white
1/4 ts Cinnamon -- ground

This recipe is from Maine's Cook & Tell newsletter....
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 foill.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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