Blueberry cake.
Ingredients.
3/4 cup blueberries, fresh or frozen
1 1/2 cups flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 1 tablespoon plain yogurt
1 tablespoon fresh lemon juice
3/4 cup sugar
1/4 cup oil; plus some to prepare pan
1 teaspoon lemon zest, grated
1/4 teaspoon ground cinnamon
2 teaspoons sugar
Preparation.
Toss blueberries with 1 tablespoon of the 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 3/4 cup sugar, oil and lemon zest in medium bowl. Alternately add dry ingredients and yogurt mixture, beginning and ending with dry ingredients. Mix until just combined.
Gently fold in blueberries. Spoon batter into lightly oiled loaf pan. Combine remaining sugar and cinnamon, and sprinkle over batter. Bake on center rack in oven at 350°. After 25 minutes, loosely cover pan with foil. Bake until golden brown and wooden pin comes out clean, about 50 to 60 minutes total baking time. Cool cake on wire rack 10 mins. Then turn out and cool completely. For best flavor, wrap cake and store overnight.