Ingredients
1 cup fresh or frozen (not thawed) blueberries
1 tablespoon Essential Eating Sprouted Flour
1 1/2 cups Essential Eating Sprouted Flour
1/2 cup cornmeal
2 teaspoons baking powder
2/3 cup maple sugar
1/2 teaspoon sea salt
1/2 cup yogurt
1/4 cup water
1 tablespoon fresh lemon juice
1 large egg
1/2 cup butter, melted
2 teaspoons cinnamon sugar (equal mixture of each)
Preparation
Preheat the oven to 350 degrees. Toss the blueberries with 1 tablespoon of the flour and set them aside. In a large bowl, mix the remaining flour, cornmeal, baking powder, sugar and salt. In a small bowl, mix the yogurt, water, lemon juice, egg and melted butter. Add the liquids to the dry ingredients and mix just until blended. Gently fold in the blueberries. Spoon the batter into a greased 8x8 inch pan. Sprinkle it with the cinnamon sugar. Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. If necessary, cover it loosely with foil during the last 15 minutes to prevent excess browning.
