Blueberry-Cornmeal Loaf Cake with Yogurt and Orange Zest
A tender, wholesome loaf cake that combines sweet blueberries with the subtle crunch of cornmeal and the bright notes of citrus zest. Made healthier with yogurt and reduced sugar through the addition of sugar substitute, this cake offers a perfect balance of textures and flavors. The cornmeal adds a delightful rustic quality while keeping the crumb moist and interesting. Ideal for breakfast, afternoon tea, or as a lighter dessert option for families seeking a treat that feels indulgent but incorporates nutritious ingredients.
Ingredients
- ⅝ cup fresh blueberries, or frozen, do not thaw
- 1 cup all-purpose flour
- ½ cup whole wheat flour, or all-purpose flour
- ⅓ cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup plain nonfat yogurtGreek yogurt1:1protein
adds richness and tang
- 2 tablespoons plain nonfat yogurtGreek yogurt1:1protein
adds richness and tang
- ⅓ cup sugar
- ⅓ cup Splenda Sugar Blend for Bakingregular sugar1:1sugar-free
increases sweetness and calories
- 3 tablespoons vegetable oil
- 1 tablespoon orange juice, or lemon juice
- 1 teaspoon orange zest, or lemon zest
- 1 large egg
- 1 large egg white
- 2 teaspoons sugar, for topping
- ¼ teaspoon cinnamon, for topping
- cooking spray
Instructions
- 1
Preheat oven and prepare loaf pan with cooking spray
- 2
Dust blueberries with flour in small bowl and set aside
- 3
Combine flours, cornmeal, baking powder and salt in medium bowl
- 4
Mix yogurt and lemon juice in separate bowl
- 5
Beat together Splenda, sugar, oil, egg and egg white until fully incorporated
- 6
Alternately blend dry ingredients and yogurt mixture into sugar mixture without overmixing
- 7
Fold in floured blueberries
- 8
Pour batter into prepared pan and sprinkle with sugar and cinnamon
- 9
Bake for 25 minutes then cover with foil tent
- 10
Continue baking until golden and toothpick comes out clean
- 11
Cool in pan for 10 minutes then invert onto rack to cool completely
Tips
Dusting blueberries with flour prevents them from sinking to the bottom during baking and helps distribute them evenly throughout the loaf.
Do not overmix the batter once you add the dry ingredients to maintain a tender crumb texture.
The foil tent prevents over-browning while allowing the center to cook through completely.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature, optionally dusted with powdered sugar or with a dollop of whipped cream
Common Mistakes
Do not thaw frozen blueberries to avoid bleeding color into batter
Avoid overmixing once dry ingredients are added to prevent tough texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
increases sweetness and calories
FAQ
Can I use all frozen blueberries instead of fresh?
Yes, use frozen blueberries straight from freezer without thawing to prevent color bleeding and maintain shape during baking.
What if I don't have cornmeal?
Substitute with additional all-purpose flour but you'll lose the distinctive texture and subtle corn flavor that makes this cake unique.
How long does this cake keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well wrapped tightly for up to 3 months.