Yield: 8 to 10 Servings

Adapted from Karyl Bannister

Circa 2000:  I just love this recipe. I first found it in Eating Well magazine out of Vermont. I later found that this dense lemony loaf with a slightly crunchy texture comes from Karyl Bannister, author of Maine’s Cook & Tell newsletter. It is also in Richard Sax’s book Classic Home Desserts and the CKBK web site.

I’ve made this many times. It is great plain with butter or toasted with a schmear of cream cheese.

• ⅔-1cup fresh or frozen (not thawed) blueberries
• 1½cup all-purpose white flour (HA: 1¼ cup plus 2 TBS)
• ⅓cup yellow cornmeal, preferably stone-ground
• 1½tsp baking powder
• ½tsp salt
• ½cup plus 1 TBS, plain nonfat yogurt (HA: ⅔ cup)
• 1TBS fresh lemon juice
• ¾cup, sugar (HA: ⅔ cup)
• 4TBS, vegetable oil plus more for preparing pan
• 1tsp grated lemon zest
• 1large egg plus 1 egg white
• ¼tsp ground cinnamon
• sanding sugar

HIGH ALTITUDE – Above 3,500 feet: Decrease sugar to ⅔ cup, increase yogurt to ⅔ cup. Bake at 375°F for 45 to 60 minutes.

Preheat oven to 350°F and place rack in center of oven. Lightly oil an 8×4-inch loaf pan and set aside.

Toss blueberries with 1 TBS flour and set aside.

In a small mixing bowl, stir together remaining flour, cornmeal, baking powder and salt.

In another small bowl, combine yogurt and lemon juice.

In a medium-sized mixing bowl, whisk together ⅔ cup sugar, oil and lemon zest. Beat in whole egg, then egg white, beating well after each addition.

Alternately add the dry ingredients and the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into the prepared pan.

In a small bowl, combine the remaining 2 tsp sugar and cinnamon and sprinkle over the batter.

Bake for 25 minutes. Cover the pan loosely with aluminum foil and continue to bake until cake is golden, and a toothpick inserted into the center comes out clean, 20 to 35 minutes longer.

Cool the cake in the pan on a rack for 10 minutes. Cover again with the foil and turn out onto rack. The foil will keep the sugar topping from being all over the counter. Cool completely.

For best flavor, wrap the cake in the pan and store overnight before cutting. Remove from pan and slice to desire thickness.

Spread slices with a little cream cheese for a nice addition.