I lightened up this quick and easy dessert by making a few substitutions. 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Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California. ","recipeIngredient":["2 large egg whites, room temperature","1 large egg, room temperture","1\/2 cup lemon yogurt","1\/3 cup honey","1\/4 cup canola oil","1 teaspoon grated lemon zest","1\/4 teaspoon almond extract","3\/4 cup all-purpose flour","1\/2 cup yellow cornmeal","1 teaspoon baking powder","1\/4 teaspoon salt","1 cup fresh or frozen blueberries","3 tablespoons slivered almonds","1\/4 cup reduced-sugar orange marmalade, warmed"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture."},{"@type":"HowToStep","text":"Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 250 calories","fatContent":"9g fat (1g saturated fat)","cholesterolContent":"24mg cholesterol","sodiumContent":"156mg sodium","carbohydrateContent":"37g carbohydrate (19g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DaddyDon"},"reviewBody":"I baked this Lemon Blueberry Cornmeal Cake this morning in a well-oiled 12-inch cast iron skillet; reduced baking time to 25 minutes...otherwise, followed the recipe to a tee and wow, it turned out so good. Shared with co-workers and we all give it a thumbs-up, five star rating. Thank you, Roxanne Chan for sharing and thanks again to Taste Recipes for posting with such a beautiful photo!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"67997","romance_copy_dek":"I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California. 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