- 12
- 20 mins
- 90 mins
Ingredients
- Cake
- 1-1/4 cups all-purpose flour; divided
- 1/4 cup cornmeal
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup light brown sugar
- 1/3 cup grape seed oil
- 2 tbs. Cointreau liqueur, optional
- 1 tsp. vanilla extract
- 2 large eggs, at room temperature
- 7 oz. low fat Greek yogurt
- 2/3 cup fresh or frozen blueberries
- Glaze
- 3 tbs. lemon juice
- 2 tbs. light brown sugar
- 1 tbs. Cointreau liqueur, optional
Preparation
Step 1
Cake
1. Preheat oven to 350 degrees. Grease and flour 9 x 5 inch pan.
2. Sift together 1 cup plus 3 tbs. flour, cornmeal, baking powder and salt in bowl. Beat brown sugar; oil; Cointreau and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.
3. toss blueberries with remaining 1 tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Glaze
1. Whisk together all ingredients in a small bowl. If not using Cointreau, add 1 tbs. water.
2. Unmold cake and poke top all over with wooden skewer. Brush cake with Glaze. Cool completely before serving.
Per slice: 205 calories, 7gm total fat, 31 carbs, 211 mg sodium