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 ...

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