This blueberry cornmeal cake combines the flavors of lemon, blueberries, and olive oil, resulting in a tender crumb and a gorgeous golden crust. It's like one big blueberry corn muffin and is perfect for any occasion.
1: Preheat the oven to 350F and line a standard loaf pan with parchment.
2: In a small bowl, whisk together the cornmeal, flour, baking powder, lemon zest, and salt.
3: In the bowl of a stand mixer, beat the eggs, egg whites, and sugar until pale and creamy.
4: Slowly add the olive oil while mixing.
5: Mix in the Greek yogurt.
6: Add the dry ingredients until just blended, being careful not to overmix.
7: Fold in the blueberries.
8: Add the batter to the prepared loaf pan and bake for 1 hour 10 minutes or until a toothpick inserted in the top comes out clean and the top is golden.
