Blueberry Cornmeal Loaf Cake

• 23 cup blueberries fresh or frozen, not thawed
• 1 1/2 cups flour, all-purpose
• 13 cup cornmeal yellow, preferably stone ground
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup yogurt plain, non fat
• 1 tablespoon yogurt plain, non fat
• 1 tablespoon lemon juice fresh
• 23 cup sugar
• 2 teaspoons sugar
• 1/4 cup vegetable oil plus more for preparing pan
• 1 teaspoon lemon zest grated
• 1 large eggs
• 1 each eggs white
• 1/4 teaspoon cinnamon

1. Toss blueberries with tablespoon flour and set aside.
2. Stir together remaining flour, cornmeal, baking powder and salt in mixing bowl.
3. Combine yogurt and lemon juice in another small bowl.
4. Whisk together 23 cup sugar, oil and lemon zest in medium mixing bowl.
5. Beat in whole egg, then egg white, beating well after each addition.
6. Alternately add dry ingredients and yogurt mixture, begining and ending with dry ingredients.
7. Mix until just combined.
8. Gently fold in blueberries.
9. Spoon batter into lightly oiled 8" x 4" loaf pan.
10. Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.
11. Bake on center rack at 350 deg.
12. After 25 minutes of baking, loosely cover pan with aluminum foil.
13. Bake until cake is golden and wooden pick inserted into center comes out clean.
14. 50 to 60 minutes total baking time.
15. Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely.
16. ( For best flavor, wrap cake and store overnight before serving.)
17. Makes 10 servings.

blueberries, flour, cornmeal yellow, baking powder, salt, yogurt plain, yogurt plain, lemon juice fresh, sugar, sugar, vegetable oil, lemon zest, eggs, eggs, cinnamon

Taken from recipeland.com/recipe/v/blueberry-cornmeal-loaf-cake-5558 (may not work)