Yield: 12 portions
2 cups cake flour, unsifted
11⁄2 cups yellow cornmeal
2 tsps. baking powder
1⁄2 tsp. salt
12⁄3 cups granulated sugar
1 cup vegetable oil
2 large eggs
6 oz. plain lowfat yogurt
1⁄2 tsp. packed grated lemon rind
1⁄4 cup lemon juice
2 cups fresh or frozen blueberries
Bl ueberry Comp ote:
22⁄3 cups fresh or frozen blueberries (12 oz.)
1⁄4 cup maple syrup (2 oz.)
2 Tbsps. water
2 tsps. cornstarch
1 tsp. lemon juice
1 tsp. vanilla
Confectioners’ sugar, as needed
- For the cake: Preheat oven to 325˚F. Spray a 9-inch springform or cake pan (4-inches deep) with cooking spray; line bottom with parchment or wax paper and spray again.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a large bowl, whisk together granulated sugar, oil, eggs, yogurt, lemon rind and juice until smooth. Fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan.
- Bake in the center of the oven until the cake springs back when gently pressed in the center, about 1 hour and 20 to 30 minutes. While cake bakes make blueberry compote.
- For the compote: In a small pan, combine blueberries and maple syrup. Bring to a boil over high heat; reduce heat to low and simmer until the berries just begin to pop, 1 to 2 minutes. In a small cup, combine water and cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in lemon juice and vanilla.
- To finish: On a wire rack, cool the cake in the pan to room temperature. Turn out of pan and invert onto a plate; sift confectioners’ sugar over top. Serve with Blueberry Compote.
Recipe from Lasheeda Perry, Baking &Pastry student, Johnson & Wales University, Providence, RI, for the U.S. Highbush Blueberrry Council, 2007 Photo: U.S. Highbush Blueberrry Council