*  Exported from  MasterCook  *
 
                        BLUEBERRY CORNMEAL LOAF CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----I.E.S.JJGF65A-----
                         -----PHILLY.INQUIRER-----
      2/3   c            Blueberries,fresh or frozen
                         Not thawed
    1 1/2   c            Flour
      1/3   c            Yellow cornmeal -- preferably
                         Stone ground
    1 1/2   ts           Baking powder
      1/2   ts           Salt
      1/2   c            Yogurt -- plain,non fat,PLUS
    1       tb           Of same
    1       tb           Lemon juice -- fresh
      2/3   c            Sugar
    2       ts           Sugar
      1/4   c            Oil -- plus more for
                         preparing
                         Pan
    1       t            Lemon zest -- grated
    1                    Egg -- large
    1                    Egg -- white
      1/4   ts           Cinnamon -- ground
 
    This recipe is from Maine’s Cook & Tell newsletter....
     Toss blueberries with tablespoon flour and set
   aside..
     Stir together remaining flour,cornmeal,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 8″
   x 4″ loaf pan.Combine remaining 2 teaspoons sugar and
   cinnamon in small bowl and sprinkle over batter..
     Bake on center rack at 350 deg.After 25 minutes of
   baking,loosely cover pan with aluminum foill.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.)Makes 10 servings.....
  
 
 
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