On Wednesday’s food page, we inadvertently left the most important ingredient out of the Blueberry Polenta Cake recipe : the yellow corn meal.
Here is the corrected recipe.
Blueberry Polenta Cake
1 C. cake flour, or 1 C. minus 2 Tbsp. all-purpose flour
3/4 C. yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
3/4 C. granulated sugar
1/2 C. vegetable oil
1 large egg
1/3 C. plain low-fat yogurt
2 Tbsp. lemon juice
1/4 tsp. grated lemon rind, packed
1 C. fresh blueberries
1 Tbsp. confectioners’ sugar, optional
Preheat oven to 350 degrees. 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. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind; 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.
Makes 8 servings, at 314 calories per serving.