Name: Lemon Blueberry Cornmeal Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 large egg whites, room temperature -; 1 large egg, room temperture -; 1/2 cup lemon yogurt -; 1/3 cup honey -; 1/4 cup canola oil -; 1 teaspoon grated lemon zest -; 1/4 teaspoon almond extract -; 3/4 cup all-purpose flour -; 1/2 cup yellow cornmeal -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; 1 cup fresh or frozen blueberries -; 3 tablespoons slivered almonds -; 1/4 cup reduced-sugar orange marmalade, warmed -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Blueberry Cornmeal Cake

1. 2 large egg whites, room temperature -

2. 1 large egg, room temperture -

3. 1/2 cup lemon yogurt -

4. 1/3 cup honey -

5. 1/4 cup canola oil -

6. 1 teaspoon grated lemon zest -

7. 1/4 teaspoon almond extract -

8. 3/4 cup all-purpose flour -

9. 1/2 cup yellow cornmeal -

10. 1 teaspoon baking powder -

11. 1/4 teaspoon salt -

12. 1 cup fresh or frozen blueberries -

13. 3 tablespoons slivered almonds -

14. 1/4 cup reduced-sugar orange marmalade, warmed -

How to cook deliciously - Lemon Blueberry Cornmeal Cake

1. Stage

Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.

2. Stage

Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.