Ingredients for Blueberry Cornmeal Loaf Cake
- Fresh Blueberries
- All Purpose Flour
- Whole Wheat Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Plain Nonfat Yogurt
- ½ cup granulated sugar + 2 teaspoons granulated sugar (for topping)
- Splenda Sugar Blend For Baking
- Vegetable Oil
- Orange Blossom Water
- Orange Zest
- 1 large egg
- 1 large egg white
- ½ teaspoon ground cinnamon
- Cooking Spray
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How to Make Blueberry Cornmeal Loaf Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a small bowl, toss 1 cup fresh blueberries with 1 tablespoon all-purpose flour. Set aside.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, combine 1 cup plain yogurt and 1 tablespoon lemon juice (or orange juice, or 1 teaspoon orange blossom water).
- In a large bowl, cream together ½ cup granulated sugar, ½ cup Splenda, ½ cup vegetable oil, 1 large egg, and 1 large egg white until light and fluffy.
- Gradually add the dry ingredients (step 3) and the yogurt mixture (step 4) to the wet ingredients (step 5), alternating between the two and mixing until just combined. Do not overmix.
- Gently fold in the floured blueberries (step 2).
- Pour batter into the prepared loaf pan.
- Sprinkle the top with 2 teaspoons granulated sugar and ½ teaspoon ground cinnamon.
- Bake for 25 minutes. Then, loosely tent the cake with aluminum foil.
- Continue baking for another 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
3g
Carbs
11g
