In a small bowl stir together 1 cup cake flour, 3/4 cup yellow cornmeal, 1 tsp. baking powder and 1/4 tsp salt. In a large bowl whisk together 3/4 cup sugar, 1/2 cup oil, 1 large egg, 1/3 cup plain yogurt, 2 TBSP lemon juice and 1/4 tsp grated lemon rind.
Fold in flour mixture until just combined, then fold in 1 +1/2 cup blueberries.
Put into 9-inch cake pan (spray with cooking spray!) and bake for 35 minutes at 350.
Cool to room temperature and sift powdered sugar over before serving if desired.
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