A tender, moist cake built on the yogurt you have on the shelf, studded with the blueberries already swirled through it. Cornmeal adds a slight crunch and depth. Bake it once, serve it warm or cold as a simple dinner dessert.

Serves 2. 45 minutes, 10 at the stove.

About 520 calories a serving, 8 g protein, 58 g carbohydrate, 30 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. Whisk together 1/2 cup flour, 1/4 cup cornmeal, 1/3 cup sugar, and 1/4 teaspoon salt in a medium bowl.
2. Melt 3 tablespoons butter and whisk it with 1 tablespoon oil, the whole yogurt container, and 1 egg until smooth and combined.
3. Stir the wet ingredients into the dry ingredients until just combined and thick. Spread into an 8-inch cake pan or small baking dish coated with oil, smoothing the top.
4. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. The cake will be golden and spring back when pressed lightly.33 min

Note Swap cornmeal for an equal amount of flour if you have none. Wrapped well, this keeps for two days at room temperature. Serve it warm with cold milk or coffee, or cool and crumbled over fresh berries if you have them.