Blueberry Cornmeal Loaf Cake

2/3 cup blueberries (fresh or frozen)
1 1/2 cups all-purpose flour
1/3 cup yellow cornmeal
1 1/2 ts baking powder
1/2 cup (plus 1 Tb) nonfat yogurt
1 Tb fresh lemon juice
2/3 cup (plus 2 ts) sugar
1/4 cup vegetable oil
1 ts grated lemon zest
1 large whole egg
1 egg white
1/4 ts ground cinnamon

Preheat oven to 350 F and place rack in center of oven. Lightly oil an 8x4 inch loaf pan and set aside. Toss blueberries with 1 Tb flour and set aside. In a small bowl, stir together remaining flour, cornmeal, and baking powder. In another small bowl, combine yogurt and lemon juice. In a medium-size bowl, whisk together 2/3 cp 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 ts 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.