Shelly's Recipe

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

Category: Cakes

Cake
1-1/4 cups all-purpose flour, divided
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)

Glaze
3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)

Sift together 1 cup plus 3 Tablespoons flour, cornmeal, baking powder and salt in a bowl.

Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

Toss blueberries with remaining 1 Tablespoon flour and fold into batter.

Grease and flour a 9 x 5 loaf pan. Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn't checked on it; that's a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean. Cool for 10 minutes before flipping out of pan.

To make glaze: Whisk together all ingredients in small bowl. Poke holes all over the top of the cake with a wooden skewer. Brush cake with glaze. Cool completely before serving.