Blueberry Yogurt Cake With Lemon Glaze

READY IN: 1hr 25mins
SERVES: 12
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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