Lemon Blueberry Cornmeal Loaf

This is an incredibly moist and fragrant cake. I subbed in cornmeal for some of the flour when I adapted this recipe, but since cornmeal does not absorb liquid like flour does, my mix was very wet, which I believe lead to the sinking of the blueberries. I decreased the amount of oil in the new version below by half, and I think that should do the trick!

Lemon Blueberry Cornmeal Loaf
Ingredients
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon almond extract
1/4 cup vegetable oil
1 1/2 cups blueberries
1/4 tsp cinnamon

1/3 cup freshly squeezed lemon juice
1 tablespoon sugar

Directions
Preheat oven to 350F. Grease and flour a 9x5 loaf pan.
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together yogurt, sugar, eggs, lemon zest, almond extract, and vegetable oil. Slowly whisk the dry into the wet ingredients until just combined. Mix blueberries with cinnamon and a sprinkling of flour and fold into batter with a spatula. Pour into prepared pan and bake for approx. 55 minutes, or until skewer comes out clean. Cool in pan for 10 minutes before turning out onto cooling rack. In those 10 minutes, heat lemon juice and sugar in small saucepan until sugar is dissolved. Once loaf is on cooling rack and still warm, brush with lemon simple syrup.

Adapted from: Smitten Kitchen