Blueberry Yogurt Cake with Lemon Glaze

• 1 1/4 cups all-purpose flour, divided
• 1/4 cup cornmeal
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup light brown sugar
• 13 cup grape seed oil
• 2 Tbs. Cointreau liqueur, optional
• 1 tsp. vanilla extract
• 2 large eggs, at room temperature
• 7 oz. low-fat Greek yogurt
• 23 cup fresh or frozen blueberries
• 3 Tbs. lemon juice
• 2 Tbs. light brown sugar
• 1 Tbs. Cointreau liqueur, optional

1. To make Cake: Preheat oven to 350F.
2. Grease and flour 9- x 5-inch loaf pan.
3. Sift together 1 cup plus 3 Tbs.
4. flour, cornmeal, baking powder, and salt in bowl.
5. Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth.
6. Beat in eggs.
7. Alternately add flour mixture and yogurt to egg mixture until combined.
8. Toss blueberries with remaining 1 Tbs.
9. flour, and fold into batter.
10. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean.
11. Cool 10 minutes.
12. To make Glaze: Whisk together all ingredients in small bowl.
13. If not using Cointreau, add 1 Tbs.
14. water.
15. Unmold Cake, and poke top all over with wooden skewer.
16. Brush Cake with Glaze.
17. Cool completely before serving.

flour, cornmeal, baking powder, salt, light brown sugar, grape seed oil, liqueur, vanilla extract, eggs, lowfat, blueberries, lemon juice, light brown sugar, liqueur

Taken from www.vegetariantimes.com/recipe/blueberry-yogurt-cake-with-lemon-glaze/ (may not work)