Blueberry Cornmeal Loaf Cake
Ingredients
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 tsp. baking powder
1/2 tsp. salt
1/2 C. yogurt; plain, non fat, plus 1 Tbsp. of same
1 Tbsp. lemon juice; fresh
2/3 C. sugar
2 tsp. sugar
1/4 C. oil; plus more for preparing pan
1 tsp. lemon zest; grated
1 egg; large plus one egg white
1/4 tsp. cinnamon; ground
Cooking Instructions
Toss blueberries with Tbls. 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 C. 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, beginning and ending with dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into lightly oiled 8 inch x 4 inch loaf pan. Combine remaining 2 tsp. sugar and cinnamon in small bowl and sprinkle over batter. Bake on center rack at 350 degree. 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 the cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely with the 1/4 C. sugar mixed with the 1/4 tsp. cinnamon. Bake in 350 oven for 35 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)