-------------------------------I.E.S.JJGF65A------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 2/3 c Blueberries,fresh or frozen

Not thawed 1 1/2 c Flour

1/3 c Yellow cornmeal; preferably

Stone ground 1 1/2 ts Baking powder

1/2 ts Salt

1/2 c Yogurt; plain,non fat,PLUS

1 tb Of same

1 tb Lemon juice; fresh

2/3 c Sugar

2 ts Sugar

1/4 c Oil; plus more for preparing

Pan 1 ts Lemon zest; grated

1 Egg; large

1 Egg; white

1/4 ts Cinnamon; ground

This recipe is from Maine's Cook & Tell newsletter.... Toss blueberries with tablespoon flour and set aside.. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl.Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl.Beat in whole egg,then egg white,beating well after each addition.Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients.Mix until just combined.Gently fold in blueberries.Spoon batter into lightly oiled 8" x 4" loaf pan.Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter.. Bake on center rack at 350 deg.After 25 minutes of baking,loosely cover pan with aluminum foill.Bake until cake is golden and wooden pick inserted into center comes out clean.50 to 60 minutes total baking time.. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely.( For best flavor,wrap cake and store overnight before serving.)Makes 10 servings.....