Cornmeal Blueberry Cake Recipe


Main Ingredient


 Unbleached flour1 1⁄2 Cup (24 tbs)
 Yellow cornmeal1⁄2 Cup (8 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Plain non fat yogurt3⁄4 Cup (12 tbs)
 Lemon juice1 Tablespoon
 Vanilla1 Teaspoon
 Sugar3⁄4 Cup (12 tbs)
 Oil1⁄4 Cup (4 tbs)
 Grated lemon rind2 Teaspoon
 Egg white1
 Blueberries1 Cup (16 tbs)

Nutrition Facts

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 a small bowl, combine the flour, cornmeal, baking powder, salt and baking soda.
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.