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Blueberry Cornmeal Loaf Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts

Ingredients:
    -----I.E.S.JJGF65A-----
    -----PHILLY.INQUIRER-----
2/3  cup  Blueberries, fresh or frozen
    Not thawed
1 1/2  cups  Flour
1/3  cup  Yellow cornmeal, preferably
    Stone ground
1 1/2  teaspoons  Baking powder
1/2  teaspoon  Salt
1/2  cup  Yogurt; plain,non fat, PLUS
1  tablespoon  Of same
1  tablespoon  Lemon juice, fresh
2/3  cup  Sugar
2  teaspoons  Sugar
1/4  cup  Oil, plus more for prepar
    Pan
1  teaspoon  Lemon zest, grated
1    Egg, large
1    Egg, white
1/4  teaspoon  Cinnamon, ground

Directions:
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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