Blueberry-Cornmeal Loaf Cake
Source: Eating Well Magazine

2/3 cup fresh or frozen (not thawed) blueberries
1 1/2 cups all-purpose white flour
1/3 cup yellow cornmeal, preferably stone-ground
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup plus 1 Tb nonfat yogurt
1 Tb fresh lemon juice
2/3 cup plus 2 tsp sugar
4 Tb vegetable oil plus more for preparing pan
1 tsp grated lemon zest
1 large egg plus 1 white
1/4 tsp ground cinnamon

Preheat oven to 350 degrees F and place rack in center of oven. Lightly oil and 8 by 4-inch loaf pan and set aside. Toss blueberries with 1 Tbs flour and set aside.

In a small mixing bowl, stir together remaining flour, cornmeal baking powder and salt. In another small bowl, combine yogurt and lemon juice.

In a medium-sized bowl, whisk together 2/3 cup 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. Mix until just combined. Gently fold in blueberries. Spoon batter into the prepared pan. In a small bowl, combine the remaining 2 tsp sugar and cinnamon and sprinkle over the batter.

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.

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.