Your source for fruit and vegetable news

With a load of health benefits, including the potential to fight a certain type of breast cancer, adding blueberries to the diet makes sense. Along with promoting highbush blueberries and reporting on the latest research, the U.S. Highbush Blueberry Council also provides new and popular blueberry recipes.

Here’s what you’ll need to prepare the USHBC blueberry polenta cake recipe:

1 cup (or 1 cup minus 2 tablespoons all-purpose four) cake flour  
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 Large egg
1/3 cup plain low-fat yogurt
2 tablespoons lemon juice
1/4 teaspoon grated lemon rind, packed
4.4 ounces fresh or frozen blueberries
1 tablespoon confectioners' sugar, optional
Blueberry compote (optional)

Preheat oven to 350˚F.

With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray.

In a small bowl, stir together flour, cornmeal, baking powder, and salt. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind; fold in

flour mixture until just combined, then fold in blueberries.

Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes.

Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired.

YIELD: 8 portions

Per portion: 314 calories, 42 g carbohydrate, 15 g total fat

Blueberry Compote: In a small pan, combine 2 packages (4.4 ounces each) fresh blueberries and 1/4 cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes.

In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla.

YIELD: 8 portions, about 3 tablespoons each

Per portion: 49 calories, 12 g carbohydrate, 0 g total fat
    – Bobbie Whitehead