Cake
1 1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tbs. Cointreau liqueur, optional
1 tsp. vanilla extract
2 large eggs, at room temperature
7 oz. low-fat Greek yogurt
2/3 cup fresh or frozen blueberries
GLAZE
3 Tbs. lemon juice
2 Tbs. light brown sugar
1 Tbs. Cointreau liqueur, optional
DIRECTIONS
To make Cake:
1. Preheat oven to 350°F. Grease and flour 9- x 5-inch loaf pan.
2. 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.
3. Toss blueberries with remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
To make Glaze:
4. Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
5. Unmold Cake, and poke top all over with wooden skewer. Brush Cake with Glaze. Cool completely before serving.
Serves 12
205 per serving
Source
1 1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tbs. Cointreau liqueur, optional
1 tsp. vanilla extract
2 large eggs, at room temperature
7 oz. low-fat Greek yogurt
2/3 cup fresh or frozen blueberries
GLAZE
3 Tbs. lemon juice
2 Tbs. light brown sugar
1 Tbs. Cointreau liqueur, optional
DIRECTIONS
To make Cake:
1. Preheat oven to 350°F. Grease and flour 9- x 5-inch loaf pan.
2. 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.
3. Toss blueberries with remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
To make Glaze:
4. Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
5. Unmold Cake, and poke top all over with wooden skewer. Brush Cake with Glaze. Cool completely before serving.
Serves 12
205 per serving
Source
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