1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose flour)
cup yellow cornmeal
1 teaspoon baking powder
cup granulated sugar
cup vegetable oil
1 large egg
1/3 cup plain low-fat yogurt
2 tablespoons lemon juice
teaspoon grated lemon rind, packed
1 cup frozen or fresh blueberries
1 tablespoon confectioners' sugar, optional
Blueberry Compote, optional (recipe follows)
Preheat oven to 350 degrees. 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 granulated sugar, oil, egg, yogurt, lemon juice, and rind; fold in flour mixture until just combined. Next, 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 top and serve with or without Blueberry Compote.
To make Blueberry Compote:
In a small pan, combine 1 cup frozen or fresh blueberries and cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer until first berry pops, 1 to 2 minutes. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice.
Yield: 8 portions
Source: U.S. Highbush Blueberry Council
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