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Blueberry Yogurt Cake with Lemon Glaze
Ingredients
  • subheading: Cake:
  • 1 ¼ cups all-purpose flour, divided
  • ¼ cup cornmeal
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup light brown sugar
  • ⅓ 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
  • ⅔ cup fresh or frozen blueberries
  • subheading: Glaze:
  • 3 Tbs. lemon juice
  • 2 Tbs. light brown sugar
  • 1 Tbs. Cointreau liqueur, optional
Steps
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