This recipe is perfect for entertaining family, neighbors or guests! It's a wonderful blend of fruity sweetness with a touch of saltiness.
- Portion size 6 servings
- Credits : Julie Stas
- 1 cup cake flour
- 3/4 cups yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/3 cup plain low-fat yogurt
- 2 tablespoons lemon juice
- 1/4 teaspoon grated lemon rind packed
- 1 cup fresh or frozen blueberry
- 1 tablespoon confectioners sugar optional
MethodPreheat oven to 350F (180°C). With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray.
In a small bowl, stir together flour, cornmeal, baking powder, and salt. In a large mixing bowl, whisk together the sugar, oil, egg, yogurt, lemon juice and rind; fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes.
Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners' sugar over the top or serve with Blueberry Compote, if desired.