Fast • One Bowl

Blueberry-Orange Cornmeal Cake

8 servings | Prep Time: 15 Minutes | Start to Finish: 1 Hour

• Cake
• ⅔ cup milk
• ½ cup granulated sugar
• ½ cup olive oil
• 2 teaspoons grated orange peel
• 1 teaspoon vanilla
• 2 eggs
• 1¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup fresh or frozen blueberries
• Garnish
• Powdered sugar, if desired

1 Heat oven to 350°F. Line bottom of 9-inch round pan with parchment paper. Grease side of pan with shortening or spray with cooking spray.

2 In medium bowl, mix milk, sugar, oil, orange peel, vanilla and eggs with whisk until blended. Add flour, cornmeal, baking powder and salt. Mix with whisk until smooth. Pour into pan; sprinkle with blueberries.

3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Serve warm or at room temperature, sprinkled with powdered sugar.

1 Serving: Calories 320; Total Fat 16g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 330mg; Total Carbohydrate 39g (Dietary Fiber 1g); Protein 5g Exchanges: 2 Starch, ½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 2½

Sweet Secret When whisking the flour and cornmeal mixture into the batter, give the whisk an extra turn or two to ensure the batter is well mixed. Adding cornmeal to a batter requires just a bit more mixing to develop the structure of the cake.

Simple Sparkle Flavorful and dense like cornbread, this cake makes a perfect brunch cake or light dessert topped with Sweetened Whipped Cream and additional blueberries.