Lemon Blueberry Cornmeal Cake

14 ingredients
2 steps

Ingredients

  • 2 large egg whites, room temperature
  • 1 large egg, room temperture
  • 1/2 cup lemon yogurt
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 3 tablespoons slivered almonds
  • 1/4 cup reduced-sugar orange marmalade, warmed

Directions

  1. 1
    Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
  2. 2
    Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.

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