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Nutritional Guidelines (per serving) | |
---|---|
285 | Calories |
12g | Fat |
35g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 285 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 2g | 11% |
Cholesterol 115mg | 38% |
Sodium 371mg | 16% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 6% |
Protein 9g | |
Calcium 115mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The blueberry cornmeal cake can be made with fresh or frozen blueberries. This easy loaf cake is a great choice for an everyday family snack, or bake it and serve it as a coffee cake for guests.
The cake is a delicious combination of lemon and blueberry flavors, and it gets nice texture from the cornmeal and yogurt. A beaten egg white incorporates extra air in the batter. A cinnamon sugar blend is sprinkled over the top of the cake before it's baked. Or see the expert tips for a simple lemon glaze.
See Also
Blueberry Sweet Potato Bread Recipe
Easy Fresh Blueberry Cake With a Cake Mix​​
Blueberry Lemon Cake
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 vanilla or plain nonfat yogurt (6 ounces)
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon lemon zest, grated
- 1 whole large egg
- 1 large egg white
- 1/4 teaspoon ground cinnamon
- 2 teaspoons sugar
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and pre-heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
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Toss the blueberries with 1 tablespoon of the flour and set aside. This helps keep them from sinking in the batter as the cake bakes.
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In a bowl combine the remaining flour, cornmeal, baking powder and salt; blend well.
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Whisk together the yogurt, lemon juice, 3/4 cup sugar, oil, and lemon zest in a medium bowl.
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Add the whole egg and the egg white to the yogurt mixture.
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Gently combine the wet ingredients into the dry ingredients, mixing until just combined. Fold in the floured blueberries.
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Spoon batter into the prepared loaf pan. Combine remaining sugar and the cinnamon. Sprinkle over batter.
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Bake for 25 minutes, then cover the pan loosely with foil. Return the cake to the oven to bake for an additional 25 to 30 minutes longer, or until a toothpick inserted into the center comes out clean.
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Cool cake on wire rack 10 minutes, then turn out and cool completely before serving.
Tip
Glazed Blueberry Cornmeal Loaf: Omit the cinnamon sugar topping and bake as directed. Combine 1 cup of powdered sugar with 1 tablespoon of lemon juice. Drizzle over the cooled cake.
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