---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Blueberry Cornmeal Loaf Cake
 Categories: Cakes
      Yield: 10 Servings
 
    2/3 c  Blueberries; fresh or
           - frozen, not thawed
    2/3 c  Sugar; +2 ts, divided
  1 1/2 c  Flour
    1/3 c  Yellow corn meal; preferably
           - stone ground
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Plain non-fat yogurt; +1 tb
      1 tb Fresh lemon juice
    1/4 c  Oil; plus more for
           - preparing pan
      1 ts Lemon zest; grated
      1 lg Egg
      1    Egg white
    1/4 ts Ground cinnamon

  Toss blueberries with 1 tb flour and set aside.

  Stir together remaining flour, corn meal, 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 8x4"
  loaf pan. Combine remaining 2 ts sugar and cinnamon in small bowl
  and sprinkle over batter.

  Bake on center rack at 350°F. After 25 minutes of baking, loosely
  cover pan with aluminum foil. 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.)

  Recipe by Philly.Inquirer

  Recipe FROM: Maine's Cook & Tell newsletter

  Posted by: I.E.S (JJGF65A)
 
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