Blueberry Cornmeal Loaf
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
-
Cake
- 1 1⁄2 cups unbleached flour
- 1⁄3 cup fine yellow cornmeal
- 2 teaspoons grated lemon zest
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup low fat margarine
- 3⁄4 cup white sugar
- 2 large egg whites
- 1 teaspoon vanilla
- 1⁄2 cup low-fat milk
- 1 cup blueberries
-
Glaze
- 1 1⁄4 cups icing sugar
- 2 tablespoons lemon juice
- 2 tablespoons low fat margarine
- 1 teaspoon light cream
directions
- Preheat oven to 350°F Line the bottom of a loaf pan with parchment paper and spray sides with cooking spray ( i use the Becel spray).
- In a medium bowl blend flour, cornmeal, lemon zest, baking powder and salt until well combined. Set aside.
- In a large bowl, beat margarine with a mixer until fluffy. Gradually add in sugar, then beat in egg whites one at a time (scrape down sides of bowl as needed). Stir in vanilla.
- Stir flour mix and milk into wet mix, alternating between them (flour, milk, flour etc.) When blended fold in the blueberries .
- Pour better into loaf pan and smooth out top.
- Bake 50-55 min's. It will be done when a toothpick poked into the center of loaf comes out with loose crumbs on it. Cool in pan for 5 min.'s then turn out onto a rack and cool completely.
- Glaze: blend icing sugar with lemon juice, margarine and cream until smooth. Drizzle over cooled loaf.
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RECIPE SUBMITTED BY
Why "SoupCookie"?
My cousin Ryan use to come to my house after school sometimes and was *always* hungry! So he used to make his version of chocolate chip cookies and I can't remember what he did or didn't do right but the cookies never failed to come out flat and doughy and gooey. We'd put them in a bowl with milk and eat it with a spoon.....sooooo good!
To this very day his recipe has not been deciphered ;)
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">