Preheat oven to 180°C.

Spray a 10x21cm loaf pan with canola oil to lightly grease, and line the base and two long sides with one piece of non-stick baking paper.

Sift the maize flour, baking powder and cinnamon into a large bowl.

Stir in the polenta and sugar and make a well in the centre.

Use a fork to whisk together the soy milk, margarine, egg and egg whites in a medium-sized bowl until combined.

Stir in the blueberries.

Add to the dry ingredients and stir with a large metal spoon until just combined.

Spoon the mixture into the prepared pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Stand in pan for 5 minutes before turning onto a wire rack to cool.

Serve cut into slices.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.