Title: Blueberry cornmeal loaf cake
 Categories: Cake
      Yield: 10 Servings
 
    2/3 c  Blueberries (fresh or
           -frozen)
  1 1/2 c  All-purpose flour
    1/3 c  Yellow cornmeal
  1 1/2 ts Baking powder
    1/2 c  Plus
      1 tb Nonfat yogurt
      1 tb Fresh lemon juice
    2/3 c  Plus
      2 ts Sugar
    1/4 c  Vegetable oil
      1 ts Grated lemon zest
      1 lg Whole egg
      1    Egg white
    1/4 ts Ground cinnamon
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Thu, 12 Aug 93 09:26:15 +0200
  
  From: carrot@bear.stonemarche.org (Little red-headed girl) 1. Preheat
  oven to 350 F and place rack in center of oven. Lightly oil an 8x4
  inch loaf pan and set aside.
  
  2. Toss blueberries with 1 Tb flour and set aside.
  
  3. In a small bowl, stir together remaining flour, cornmeal, and
  baking powder. In another small bowl, combine yogurt and lemon juice.
  
  4. In a medium-size bowl, whisk together 2/3 cp sugar, oil, and lemon
  zest. Beat in whole egg, then egg white, beating well after each
  addition. Alternately add the dry ingredients and the yogurt mixture,
  beginning and ending with the dry ingredients.
  
  5. Mix until just combined. Gently fold in blueberries. Spoon batter
  into the prepared pan. In a small bowl, combine the remaining 2 ts
  sugar and cinnamon and sprinkle over the batter.
  
  6. Bake for 50 to 60 minutes, or until cake is golden and a toothpick
  inserted into the center comes out clean. After 25 minutes of baking
  loosely cover the pan with aluminum foil.
  
  7. Cool the cake in the pan on a rack for 10 minutes, then turn out
  onto rack and cool completely. For best flavor, wrap the cake and
  store overnight before serving.
  
  8. 205 calories per serving: 4 gm protein, 6 gm fat, 34 gm
  carbohydrate,
      180 mg sodium, 22 mg cholesterol.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe