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.)
