Sorry - No ice cream and apple pie this year!

     Dessert is definitely one of my favourite things about the holidays. But year after year attending numerous Christmas dinners, I have begun to grow tired of the usual pie and ice cream for dessert. Don't get me wrong, I love apple, blueberry, pumpkin and just about any kind of pie! However, this year I decided to take a different route by serving up a Blueberry Yogurt Cake with Lemon Glaze. 
     This is a recipe that I had been holding onto for months, just waiting for a good excuse to try it out! I finally decided to make it as a test run for this year's family dinner, and every one who tried it loved it. 
     
You will need:
- 9x5 loaf pan


CAKE

1¼ cups flour, divided

¼ cup cornmeal

2 tsp. Baking powder

½ tsp. Salt

¾ cup light brown sugar

1/3 cup grape seed oil

2 tbsp Cointreau liqueur, optional

1 tsp vanilla extract

2 large eggs at room temperature

7 oz. Low fat Greek yogurt

2/3 cups fresh or frozen blueberries

GLAZE

3 tbsp lemon juice

2 tbsp light brown sugar

1 tbsp Cointreau liqueur, optional

Now that you have all your ingredients, let's get started!

- Preheat oven to 350F

- Grease and flour 9x5 loaf pan

To make the cake:

- Sift together 1 cup plus 3 tbsp flour, cornmeal, baking powder, and salt in bowl. Beat brown sugar, oil, Cointreau and vanilla in a separate bowl until smooth. Beat in eggs. Alternately add flour mixture and yogurt to egg mixture until combined.

- Toss in blueberries with remaining 1 tbsp flour and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted into the centre comes out clean. Cool ten minutes.

To make the glaze:

- Whisk together all ingredients in a small bowl. If not using Cointreau, add 1 tsp water.

- Unmold cake and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving

Simple right? I hope you enjoy this delicious dessert with the people who mean the most to you. Happy Holidays! 

Bon Appetit