Lemon Blueberry Cornmeal Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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
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2 large egg whites, room temperature
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1 large egg, room temperture
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1/2 cup lemon yogurt
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1/3 cup honey
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1/4 cup canola oil
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1 teaspoon grated lemon zest
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1/4 teaspoon almond extract
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3/4 cup all-purpose flour
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1/2 cup yellow cornmeal
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup fresh or frozen blueberries
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3 tablespoons slivered almonds
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1/4 cup reduced-sugar orange marmalade, warmed
Directions
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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 zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
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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.
Nutrition Facts
1 slice: 250 calories, 9g fat (1g saturated fat), 24mg cholesterol, 156mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 5g protein.
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