Blueberry Yogurt Cake With Lemon Glaze
photo by BB2011
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- cake
- 295.73 ml all-purpose flour
- 59.14 ml cornmeal
- 9.85 ml baking powder
- 2.46 ml salt
- 177.44 ml light brown sugar
- 78.78 ml grapeseed oil
- 29.58 ml Cointreau liqueur (optional)
- 4.92 ml vanilla extract
- 2 large eggs, at room temperature
- 198.44 g low-fat Greek yogurt
- 157.80 ml blueberries
- glaze
- 44.37 ml lemon juice
- 29.58 ml light brown sugar
- 14.79 ml Cointreau liqueur (optional)
directions
- To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
- Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
- Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
- Alternately add flour mixture and yogurt to egg mixture until combined.
- Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
- To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
- Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>