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

1. For the cake: Preheat oven to 325˚F. Spray a 9-inch springform or cake pan (4-inches deep) with cooking spray; line bottom with parchment or wax paper and spray again.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In a large bowl, whisk together granulated sugar, oil, eggs, yogurt, lemon rind and juice until smooth. Fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan.
3. Bake in the center of the oven until the cake springs back when gently pressed in the center, about 1 hour and 20 to 30 minutes. While cake bakes make blueberry compote.
4. For the compote: In a small pan, combine blueberries and maple syrup. Bring to a boil over high heat; reduce heat to low and simmer until the berries just begin to pop, 1 to 2 minutes. In a small cup, combine water and cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in lemon juice and vanilla.
5. To finish: On a wire rack, cool the cake in the pan to room temperature. Turn out of pan and invert onto a plate; sift confectioners’ sugar over top. Serve with Blueberry Compote.

Recipe from Lasheeda Perry, Baking &Pastry student, Johnson & Wales University, Providence, RI, for the U.S. Highbush Blueberrry Council, 2007 Photo: U.S. Highbush Blueberrry Council