---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Blueberry Cornmeal Loaf Cake
  Categories: Cakes
       Yield: 10 servings
  
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 ------------------------------PHILLY.INQUIRER------------------------------
     2/3 c  Blueberries,fresh or frozen         1 tb Lemon juice; fresh
            Not thawed                        2/3 c  Sugar
   1 1/2 c  Flour                               2 ts Sugar
 	1/3 c  Yellow cornmeal; preferably	 1/4 c	Oil; plus more for
    preparing
            Stone ground                             Pan
   1 1/2 ts Baking powder                       1 ts Lemon zest; grated
     1/2 ts Salt                                1    Egg; large
     1/2 c  Yogurt; plain,non fat,PLUS          1    Egg; white
       1 tb Of same                           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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