Lemon Blueberry Cornmeal Loaf Cake

1. Position a rack in the center of the oven.
2. Heat the oven to 350 F (180° C/Gas 4).
3. Grease and flour a 9-by-5-by-3-inch loaf pan.
4. 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.
5. In a bowl combine the remaining flour, cornmeal, baking powder and salt; blend well.
6. Whisk together the yogurt and lemon juice in another small bowl.

1. In a mixing bowl whisk together 3/4 cup sugar, oil and lemon zest.
2. Add the whole egg and the egg white to the sugar and oil mixture, beating well after each addition. Add the dry ingredients a little at a time, alternating with the yogurt mixture, beginning and ending with dry ingredients. Mix until just combined.
3. Gently fold in the floured blueberries. Spoon batter into the prepared loaf pan.
4. Combine remaining sugar and the cinnamon; sprinkle over batter.
5. Bake for 25 minutes, then cover the pan loosely with foil. Return the cake to the oven to bake for about 25 to 30 minutes longer, or until a toothpick inserted into the center comes out clean.
6. Cool cake on wire rack 10 minutes, then turn out and cool completely.
7. For best flavor, wrap cake and store overnight.

Tips

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.