Recipes: Desserts

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