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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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

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

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 zest 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
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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