Blueberry-Cornmeal Loaf Cake

Total Time
1hr 10mins
Prep
15 mins
Cook
55 mins

This recipe was first introduced in Eating Well magazine (a must read for health-minded cooks). A big fan of the rich sweetness of cornmeal, this attracted me immediately and the recipe here is my adaptation. It is dense and moist and well-studded with berries. The cake tastes even better after resting for a day, so consider making it in advance. I really like this with the orange blossom water as it intensifies the orange while adding a slight floral note. But either orange or lemon juice work quite well.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F Prepare loaf pan with a light coating of cooking spray.
  2. In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
  3. Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
  4. In another bowl combine the the yogurt and lemon juice.
  5. In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
  6. Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
  7. Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
  8. Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
  9. Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.