Blueberry Cornmeal Loaf Cake
Source: Maine's Cook & Tell newsletter
Makes 1 (8x4-inch) loaf

2/3 cup blueberries, fresh or frozen, not thawed
1 1/2 cups flour
1/3 cup yellow cornmeal; preferably stone ground
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup plus 1 tbsp yogurt; plain, non-fat
1 tbsp lemon juice; fresh
2/3 cup sugar
2 tsp sugar
1/4 cup oil; plus more for preparing pan
1 tsp lemon zest; grated
1 egg; large
1 egg; white
1/4 tsp cinnamon; ground

Toss blueberries with tablespoon 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 2/3 cup sugar, oil and lemon zest in medium mixing bowl. Beat in whole egg, then egg white, beating well after each addition. 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 8x4-inch loaf pan. Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.

Bake on center rack at 350 deg. After 25 minutes of baking, loosely cover pan with aluminum foil. Bake until cake is golden and wooden pick inserted into center comes out clean, 50 to 60 minutes total baking time.

Cool cake in pan on wire rack 10 minutes, then turn out onto rack and cool completely (for best flavor, wrap cake and store overnight before serving.)