I.E.S.JJGF65A
-PHILLY.INQUIRER-
2/3 c Blueberries,fresh or frozen 1 tb Lemon juice; fresh
Not thawed 2/3 c Sugar
1 1/2 c Flour 2 ts Sugar
1/3 c Yellow cornmeal; preferably 1/4 c Oil; plus more for preparing
Stone ground Pan
1 1/2 ts Baking powder 1 ts Lemon zest; grated
1/2 ts Salt 1 Egg; large
1/2 c Yogurt; plain,non fat,PLUS 1 Egg; white
1 tb Of same 1/4 ts Cinnamon; ground
This recipe is from Maine’s Cook & Tell newsletter….
Toss blueberries with 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 whole egg,then egg white,beating well after each
addition.Alternately add dry ingredients and yogurt mixture,begining
and ending with dry ingredients.Mix until just combined.Gently fold in
blueberries.Spoon batter into lightly oiled 8″ x 4″ loaf pan.Combine
remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle
over batter..
Bake on center rack at 350 deg.After 25 minutes of baking,loosely
cover pan with aluminum foill.Bake until cake is golden and wooden
pick inserted into center comes out clean.50 to 60 minutes total
baking time..
Cool cake in pan on wire rack 10 minutes,then turn out onto rack
and cool completely.( For best flavor,wrap cake and store overnight
before serving.)Makes 10 servings…..
Yields
10 servings