Blueberry Yogurt Cake with Lemon Glaze

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.




  • 1 1/4 cups all-purpose flour, divided
  • 1/4 cup cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup light brown sugar
  • 1/3 cup grape seed oil
  • 2 Tbs. Cointreau liqueur, optional
  • 1 tsp. vanilla extract
  • 2 large eggs, at room temperature
  • 7 oz. low-fat Greek yogurt
  • 2/3 cup fresh or frozen blueberries


  • 3 Tbs. lemon juice
  • 2 Tbs. light brown sugar
  • 1 Tbs. Cointreau liqueur, optional


1. To make Cake: Preheat oven to 350°F. Grease and flour 9- x 5-inch loaf pan.

2. Sift together 1 cup plus 3 Tbs. flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

3. Toss blueberries with remaining 1 Tbs. flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.

4. To make Glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 Tbs. water.

5. Unmold Cake, and poke top all over with wooden skewer. Brush Cake with Glaze. Cool completely before serving.