Blueberry Polenta Cake

We love the texture of this Blueberry Polenta Cake. It is also an excellent choice for breakfast or brunch.

Ingredients

• 1 can Oregon Fruit Products Blueberries, drained
• 1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose flour)
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1/3 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 1/4 teaspoon grated lemon peel
• 1 tablespoon confectioners' sugar (optional)

Instructions

1. Heat oven to 350 degrees F.
2. With parchment or wax paper, line the bottom of a 9 x 5 inch loaf pan and spray well with cooking spray.
3. In a small bowl, stir together flour, cornmeal, baking powder and salt.
4. In a large mixing bowl, whisk together granulated sugar, oil, egg, yogurt, lemon juice and peel.
5. Fold in flour mixture just until combined, then fold in drained blueberries. Transfer to prepared pan.
6. Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
7. Cool pan on a wire rack for 10 minutes.
8. With a knife, loosen edges before inverting cake on a plate to cool to room temperature.
9. Just before serving, sift confectioners' sugar over the top.

Attribution

Recipe and photo used with permission from: Oregon Fruit Products