Yield: 12 portions Cake: 2 cups cake flour, unsifted 11⁄2 cups yellow cornmeal 2 tsps. baking powder 1⁄2 tsp. salt 12⁄3 cups granulated sugar 1 cup vegetable oil 2 large eggs 6 oz. plain lowfat yogurt 1⁄2 tsp. packed grated lemon rind 1⁄4 cup lemon juice 2 cups fresh or frozen blueberries (9 oz.) Bl ueberry Comp ote: 22⁄3 cups fresh or frozen blueberries (12 oz.) 1⁄4 cup maple syrup (2 oz.) 2 Tbsps. water 2 tsps. cornstarch 1 tsp. lemon juice 1 tsp. vanilla Confectioners’ sugar, as needed ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.