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
1. To make Cake: Preheat oven to 350 degrees F. Grease and flour 9- x 5-inch loaf pan.
2. Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar, oil, Cointreau, if using, 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 the remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake about 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
4. To make Glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.
5. Unmold Cake, and poke top all over with skewer. Brush Cake with Glaze. Cool completely before serving.
Notes: White sugar works just as well as brown sugar in this recipe, in both the Cake and the Glaze. Use canola oil if not able to use grape seed oil (grape seed oil is just so expensive). When I cooked the cake it only took about 55 minutes in the oven, but I used a glass pan. It might be different/closer to recipe time if using a dark pan.
Recipe from: "Vegetarian Times" magazine March 2010 (page 68)
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