Blueberry Yogurt Cake with Lemon Glaze

1 3/4 c. all-purpose flour
1/4 c. cornmeal
2 t. baking powder
1/2 t. salt
3/4 c. brown sugar
1/3 c. grape seed oil
2 T. Cointreau liqueur, optional
1 t. vanilla
2 large eggs, at room temperature (very important)
7 oz. low-fat Greek yogurt
2/3 c. fresh or frozen blueberries

3 T. lemon juice
2 T. light brown sugar
1 T. Cointreau, optional

Preheat oven to 350 degrees F. Grease and flour 9×5 inch loaf pan.
Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder and salt in bowl. Beat brown sugar, oil, Cointreau if using, and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
Toss blueberries with remaining 1 Tbs. flour and fold into batter. Pour into prepared pan, bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
Glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
Unmold cake, poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.


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