Lemon Blueberry Cornmeal Cake Recipe

Lemon Blueberry Cornmeal Cake Recipe
Lemon Blueberry Cornmeal Cake Recipe photo by Taste of Home
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Lemon Blueberry Cornmeal Cake Recipe

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I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 2 large egg whites
  • 1 large egg
  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon peel
  • 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

Directions

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 peel and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
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. Yield: 8 servings.
Originally published as Lemon Blueberry Cornmeal Cake in Healthy Cooking Annual Recipes Annual 2016, p218

Nutritional Facts

1 slice: 250 calories, 9g fat (1g saturated fat), 24mg cholesterol, 156mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 5g protein.

  • 2 large egg whites
  • 1 large egg
  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon peel
  • 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
  1. 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 peel and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
  2. 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. Yield: 8 servings.
Originally published as Lemon Blueberry Cornmeal Cake in Healthy Cooking Annual Recipes Annual 2016, p218

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