Blueberry-Cornmeal Loaf Cake - cooking recipe

Ingredients

2/3 cup fresh blueberries (if using frozen, do not thaw) or 2/3 cup frozen blueberries (if using frozen, do not thaw)
1 cup all-purpose flour
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plain nonfat yogurt
2 tablespoons plain nonfat yogurt
1/3 cup sugar
1/3 cup Splenda Sugar Blend for Baking (sugar substitute)
3 tablespoons vegetable oil
1/2 1 tablespoon orange juice or 1 tablespoon lemon juice
1 teaspoon orange zest or 1 teaspoon lemon zest
1 large egg
1 large egg white
2 teaspoons sugar
1/4 teaspoon cinnamon
cooking spray

Preparation

Preheat oven to 350\u00b0F Prepare loaf pan with a light coating of cooking spray.
In a small bowl dust the blueberries with 1 tablespoon of flour. Set aside.
Combine in a medium mixing bowl the flours, cornmeal, baking powder and salt.
In another bowl combine the the yogurt and lemon juice.
In a third bowl, mix together the Splenda, sugar, oil, egg and egg white. Make sure the egg is fully broken up and incorporated.
Alternating between the dry mix and yogurt, blend into the sugar liquid bowl. Do not over mix, you just want to make sure everything is fully combined. Fold in the blueberries.
Pour batter into the loaf pan. Sprinkle with the 2 teaspoons of sugar and cinnamon.
Bake for 25 minutes. Cover the cake with with a loose tent of aluminum foil. Bake an additional 25 to 35 minutes, until the cake is golden and a toothpick inserted comes out clean.
Cool the cake in the pan for 10 minutes, then invert onto a baking rack and allow the cake to cool to room temperature.