Recipe - Blueberry Cornmeal Loaf Cake

2/3 cup Blueberries (fresh or
frozen)
1 One half cup Allpurpose flour
1/3 cup Yellow cornmeal
1 One half teaspoon Baking powder
One half cup Plus
1 tablespoon Nonfat yogurt
1 tablespoon Fresh lemon juice
2/3 cup Plus
2 teaspoon Sugar
One fourth cup Vegetable oil
1 teaspoon Grated lemon zest
1 lg Whole egg
1 Egg white
One fourth teaspoon Ground cinnamon

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: carrot@bear.stonemarche.org (Little redheaded girl)
1. Preheat oven to 350 F and place rack in center of oven. Lightly oil an
8x4 inch loaf pan and set aside.

2. Toss blueberries with 1 Tb flour and set aside.

3. In a small bowl, stir together remaining flour, cornmeal, and baking
powder. In another small bowl, combine yogurt and lemon juice.

4. In a mediumsize bowl, whisk together 2/3 cp sugar, oil, and lemon zest.
Beat in whole egg, then egg white, beating well after each addition.
Alternately add the dry ingredients and the yogurt mixture, beginning and
ending with the dry ingredients.

5. Mix until just combined. Gently fold in blueberries. Spoon batter into
the prepared pan. In a small bowl, combine the remaining 2 teaspoon sugar and
cinnamon and sprinkle over the batter.

6. Bake for 50 to 60 minutes, or until cake is golden and a toothpick
inserted into the center comes out clean. After 25 minutes of baking
loosely cover the pan with aluminum foil.

7. Cool the cake in the pan on a rack for 10 minutes, then turn out onto
rack and cool completely. For best flavor, wrap the cake and store
overnight before serving.

8. 205 calories per serving: 4 gm protein, 6 gm fat, 34 gm carbohydrate,
180 mg sodium, 22 mg cholesterol.

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