Blueberry Yogurt Cake With Lemon Glaze - cooking recipe

Ingredients

cake
1 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grapeseed oil
2 tablespoons Cointreau liqueur (optional)
1 teaspoon vanilla extract
2 large eggs, at room temperature
7 ounces low-fat Greek yogurt
2/3 cup blueberries
glaze
3 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon Cointreau liqueur (optional)

Preparation

To make cake: Preheat oven to 350\u00b0F 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.