MY BLUEBERRIES YOGURT, ALMOND, LEMON CORNBREAD CAKE

​My unpretentious Cornbread Cake to brighten your mornings, afternoons or anytime, smile, for when you crave a dessert but still want to stay on the healthy side, controlling all the ingredients!
 
Category:  Dessert
Approx. Prep and Cook Time:    Under 1 hour
Approximate Cost:    $3.31 or .33 cents a piece
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free   
Servings: 10+
 

1. Ingredients

¾ c. unbleached all-purpose flour (.25)
¼ c. yellow Goya FINE Cornmeal (.25)
1 tsp. Baking powder (.10)
1/8 tsp. baking soda (.10)
1/8 tsp. Kosher salt (.10)
 

1. Ingredients

4 tbsp. unsalted butter (.60)
½ c. organic sugar (.30)
1 egg (at room temperature) (.16)
½ tsp. each of lemon zest, lemon extract and almond extract (.25)
 
½ c. Fat Free Plain Yogurt (.20)
½ c. fresh or frozen blueberries (if fresh, rinsed and drained) ($1.00)
 
Directions
In a separate bowl, mix together all the dry ingredients listed under A. Set aside.
In a mixing bowl with an electric mixer, beat the room temperature butter and sugar until they turn into a light yellow color, then add the egg, lemon zest, lemon extract and almond extract, mix until combined.
Now, add the dry ingredients listed under A. (that you combined and set aside) to your wet ingredients, starting and ending with the flour mix and alternating with the Yogurt.
Pour the batter into a prepared pan with oil spray and then, sprinkle the blueberries on top. I used a Vintage Wilton Oval pan, size 9 ¾ wide (rim to rim), you can use a square brownie or muffin pan.
Bake at 350 degrees for about 45 to 55 minutes, depending on your oven. You will see the sides beginning to detach from the baking mold and a beautiful golden brown color on top.
Remove from oven and allow to cool down a bit. Enjoy with a cup of tea, coffee or a smoothie.