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Cornmeal Blueberry Cake Recipe
|Unbleached flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Plain non fat yogurt||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
|Blueberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2386 Calories from Fat 599
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 9.4 g46.8%
Trans Fat 0 g
Cholesterol 215.2 mg
Sodium 2155.1 mg89.8%
Total Carbohydrates 407 g135.6%
Dietary Fiber 15.4 g61.8%
Sugars 176.9 g
Protein 44 g88.9%
Vitamin A 7.3% Vitamin C 75.6%
Calcium 71.6% Iron 108.8%
*Based on a 2000 Calorie diet
In another small bowl, combine the yogurt, lemon juice and vanilla.
In a medium bowl, whisk together the sugar, oil and lemon rind.
Beat in the egg, then the egg white, beating well after each addition.
Alternately add the dry ingredients and the yogurt mixture to the egg mixture, beginning and ending with the dry ingredients.
Mix until just combined.
Gently fold in the blueberries.
Coat an 8" X 4" loaf pan with no-stick spray.
Pour the batter into the prepared loaf pan.
Bake at 350° for 45 to 55 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes, then turn out onto the rack and cool completely.