Lemon Blueberry Cornmeal Cake
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.
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
Reviews
I baked this Lemon Blueberry Cornmeal Cake this morning in a well-oiled 12-inch cast iron skillet; reduced baking time to 25 minutes...otherwise, followed the recipe to a tee and wow, it turned out so good. Shared with co-workers and we all give it a thumbs-up, five star rating. Thank you, Roxanne Chan for sharing and thanks again to Taste of Home for posting with such a beautiful photo!