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At a Glance
Prep Time : 15min
Cook Time : 55min
Course : Breakfast, Cakes, Dessert
Type of Prep : Bake
Occasion : July 4th, Summer
 
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Blueberry Cornmeal Loaf Cake

From Diana Rattray,
Your Guide to Southern Food.
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This easy loaf cake is great for a snack, or use as a coffee cake for company.

INGREDIENTS:

  • 3/4 cup blueberries, fresh or frozen, not thawed
  • 1 1/2 cups flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon plain nonfat yogurt
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 1/4 cup oil; plus some to prepare pan
  • 1 teaspoon lemon zest, grated
  • 1 whole egg
  • 1 egg white
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons sugar

PREPARATION:

Toss blueberries with 1 tablespoon of the 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 3/4 cup sugar, oil and lemon zest in medium 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 loaf pan. Combine remaining sugar and cinnamon, and sprinkle over batter.

Bake on center rack in oven at 350°.
After 25 minutes, loosely cover pan with foil.
Bake until golden brown and wooden pin comes out clean, about 50 to 60 minutes total baking time.
Cool cake on wire rack 10 mins. Then turn out and cool completely.
For best flavor, wrap cake and store overnight.

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