Ingredients
- Cake flour: 1 cup (or 1 cup minus 2 tablespoons all-purpose four)
- Yellow cornmeal: ¾ cup
- Baking powder: 1 teaspoon
- Salt: ¼ teaspoon
- Granulated sugar: ¾ cup
- Vegetable oil: ½ cup
- Large egg: 1
- Plain low-fat yogurt: 1⁄3 cup
- Lemon juice: 2 tablespoons
- Grated lemon rind, packed: ¼ teaspoon
- Fresh or frozen blueberries: 1 package (4
- 4 ounces)
- Confectioners’ sugar, optional: 1 tablespoon
- Blueberry Compote, optional: (recipe below)
Instructions
- Preheat oven to 350°F
- 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, then 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 the top or serve with Blueberry Compote, if desired
Blueberry Compote Instructions
- In a small pan, combine 2 cups fresh or frozen blueberries and ¼ cup maple syrup
- Over high heat, bring to a boil
- Reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes
- In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch
- Stir mixture into blueberries
- Cook and stir until thickened
- Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla
Quick notes
Blueberry Compote Yield: 8 portions, about 3 tablespoons each
Blueberry Polenta Cake Per portion: 314 calories, 42 g carbohydrate, 15 g total fat
Blueberry Compote Per portion: 49 calories, 12 g carbohydrate, 0 g total fat
Number of servings (yield): 8