Recipes and Cooking Lemon-Blueberry Corn Cake Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 11, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 50 mins Cool Time: 10 mins Total Time: 1 hrs 20 mins Servings: 16 Yield: 1 loaf (16 slices) Jump to Nutrition Facts Ingredients 1 ⅓ cup yellow cornmeal 1 cup all-purpose flour ¾ cup sugar 2 ½ teaspoon baking powder ¼ teaspoon salt 1 large lemon 1 egg, lightly beaten 1 5.3 ounce carton plain low-fat Greek yogurt ½ cup milk ⅓ cup butter, melted 1 ¼ cup fresh blueberries 2 tablespoon sliced almonds 1 tablespoon honey Directions Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a medium bowl stir together the first five ingredients (through salt). Make a well in center of flour mixture. Remove 1 tablespoon zest and squeeze 3 tablespoons juice from lemon. In a medium bowl combine lemon zest, 1 tablespoon of the juice, and the next four ingredients (through butter). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spread batter into prepared loaf pan. Sprinkle with almonds. Bake 50 to 55 minutes or until a toothpick comes out clean. Meanwhile, in a small bowl combine remaining 2 tablespoons lemon juice and honey. Immediately brush loaf with honey mixture. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing. Rate it Print Nutrition Facts (per serving) 173 Calories 5g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 173 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 23mg 8% Sodium 155mg 7% Total Carbohydrate 29g 11% Total Sugars 13g Protein 4g Vitamin C 2.7mg 14% Calcium 69mg 5% Iron 0.7mg 4% Potassium 61mg 1% Folate, total 21.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.