1 cup cake flour (or 1 cup minus 2 Tblsp all-purpose flour)
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1/3 cup plain low-fat yogurt
2 Tablespoons lemon juice
1/4 teaspoon grated lemon rind, packed
4 1/2 ounces fresh blueberries (about 1 cup)
1 Tablespoon powdered sugar
Preheat oven to 350. Spray a 9-inch springform or cake pan (4-inches deep) with cooking spray; line bottom with parchment or wax paper and spray again.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a large bowl, whisk together granulated sugar, oil, eggs, yogurt, lemon rind and juice until smooth. Fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan.
Bake in the center of the oven until the cake springs back when gently pressed in the center, about 35 minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, dust with powdered sugar, if you like.
This turned out to be an easy, light, delicious dessert. Waxed paper in the oven just makes me nervous, so we stuck with parchment. I didn't have plain yogurt, so I used vanilla yogurt, instead, and it turned out fine. I was heavy-handed with the lemon rind and that worked out well--the lemon flavor was really bright. The next morning, we found it works well as a breakfast cake :)