Blueberry Polenta Cake

You Will Need

1 cup minus 2 Tablespoons unbleached white flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/3 cup granulated sugar
1/2 cup vegetable oil
1/3 cup plain low-fat yogurt
2 Tablespoons lemon juice
1/4 teaspoon grated lemon rind, packed
2 cups fresh OR frozen blueberries 
​1 Tablespoon confectioners’ sugar (optional)
​

​

Serves 8 people. With baking recipes, you can usually reduce the sugar amount by half or more as I've already done here. 

What To Do

Preheat oven to 350 degrees.

Line the bottom of a 9-inch nonstick cake pan with a circle of parchment or wax paper.  In a small bowl, whisk together flour, cornmeal, baking powder and salt. In a large mixing bowl, whisk together sugar, oil, egg, yogurt, lemon juice and rind. Fold in flour mixture until just combined and then fold in blueberries.
    
Transfer to prepared pan. Bake until cake springs back when gently pressed in center, about 35 minutes. Cool pan on a wire rack for 10 minutes.  With a plastic knife, loosen edges and invert cake onto a plate. Cool to room temperature. Just before serving, sift confectioners’ sugar over top (or, skip this step; it tastes fine without the added sugar).
​  
Note: For a gluten-free version, replace the white flour with an equal amount of King Arthur's Gluten-Free Measure for Measure Flour.

Source:  Regina Clinton (and U.S. Highbush Blueberry Council)