Circa 2000:\u00a0 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\u2019s Cook & Tell newsletter. It is also in Richard Sax\u2019s book Classic Home Desserts and the CKBK web site.<\/p>\n
I\u2019ve made this many times. It is great plain with butter or toasted with a schmear of cream cheese.<\/p>\n
Preheat oven to 350\u00b0F and place rack in center of oven. Lightly oil<\/strong> an 8×4-inch loaf pan and set aside.<\/p>\n Toss blueberries<\/strong> with 1 TBS flour<\/strong> and set aside.<\/p>\n In a small mixing bowl, stir together remaining flour, cornmeal, baking powder<\/strong> and salt.<\/strong><\/p>\n In another small bowl, combine yogurt<\/strong> and lemon juice.<\/strong><\/p>\n In a medium-sized mixing bowl, whisk together \u2154 cup sugar, oil<\/strong> and lemon zest.<\/strong> Beat in whole egg,<\/strong> then egg white,<\/strong> beating well after each addition.<\/p>\n Alternately add the dry ingredients<\/strong> and the yogurt mixture,<\/strong> beginning and ending with the dry ingredients.<\/strong> Mix until just combined. Gently fold in blueberries.<\/strong> Spoon batter<\/strong> into the prepared pan.<\/p>\n In a small bowl, combine the remaining 2 tsp sugar<\/strong> and cinnamon<\/strong> and sprinkle over the batter.<\/strong><\/p>\n Bake for 25 minutes. Cover the pan loosely with aluminum foil and continue to bake until cake<\/strong> is golden, and a toothpick inserted into the center comes out clean, 20 to 35 minutes longer.<\/p>\n Cool the cake<\/strong> 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<\/strong> topping from being all over the counter. Cool completely.<\/p>\n For best flavor, wrap the cake<\/strong> in the pan and store overnight before cutting. Remove from pan and slice to desire thickness.<\/p>\n Spread slices with a little cream cheese<\/strong> for a nice addition.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 8 to 10 Servings Adapted from Karyl Bannister Circa 2000:\u00a0 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\u2019s Cook & Tell newsletter. It is also in Richard Sax\u2019s book Classic Home Desserts and the CKBK web site. I\u2019ve made this many times. It is great plain with butter or toasted with…<\/p>\n
\nHIGH ALTITUDE<\/strong> – Above 3,500 feet: Decrease sugar<\/strong> to \u2154 cup, increase yogurt<\/strong> to \u2154 cup. Bake at 375\u00b0F for 45 to 60 minutes.<\/p>\n