Blueberry-Cornmeal Loaf Cake - cooking recipe

Ingredients

2/3 c. fresh or frozen blueberries, not thawed
1 1/2 c. flour
1/3 c. yellow cornmeal, preferably stone ground
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. plus 1 Tbsp. nonfat plain yogurt
1 Tbsp. fresh lemon juice
2/3 c. plus 2 tsp. sugar
1/4 c. oil
1 tsp. grated lemon zest
1 egg or 1/2 box Better 'n Eggs
1/4 tsp. ground cinnamon

Preparation

Toss blueberries with 1 tablespoon flour and set aside.
Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl.
Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar, oil and lemon zest in medium mixing bowl. Beat in eggs, beating well.
Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined.
Gently fold in blueberries. Spoon batter into lightly oiled 8 x 4-inch loaf pan.
Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.
Bake at 350\u00b0 until cake is golden and wooden pick inserted in center comes out clean, 50 to 60 minutes. After 20 minutes of baking, loosely cover pan with aluminum foil. Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.