LEMON BLUEBERRY CORNMEAL CAKE

Lemon Blueberry Cornmeal Cake image

I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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., 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.

Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.