BLUEBERRY POLENTA CAKE

1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
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
2/3 cup plain low-fat yogurt
2 tablespoons lemon juice
1/4 teaspoon grated lemon rind, packed
1 cup fresh blueberries
FOR SERVING:
1 tablespoon confectioners' sugar (optional)
Blueberry Compote (optional, recipe follows)

Preheat oven to 350 degrees F. With parchment or wax paper, line the bottom of a (9-inch) cake pan and spray well with cooking spray.

In a small bowl, stir together flour, cornmeal, baking powder and salt; set aside.

In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind, then fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan.

Bake until 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, sift confectioners' sugar over the top or serve with blueberry compote, if desired.

BLUEBERRY COMPOTE

2 cups fresh blueberries
1/4 cup maple syrup
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon lemon juice (or 1 teaspoon vanilla)

Combine blueberries and maple syrup in a small pan. Over high heat, bring to a boil, then reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes.

In a cup, combine 2 tablespoons water and cornstarch. Stir mixture into blueberries and cook, stirring until thickened. Remove from heat, and stir in lemon juice or 1 teaspoon vanilla.

Makes one (1-layer, 9-inch) cake, 8 servings
From: U.S. Highbush Blueberry Council