Blueberry crunch cake

Yield: 1 Servings

Measure Ingredient
½ cup Yellow cornmeal
¼ cup All purpose flour; plus
2 tablespoons All purpose flour
¼ cup Granulated sugar; plus
2 \N Tbp granulated sugar
1 teaspoon Baking powder
¼ teaspoon Salt
½ cup Low-fat buttermilk
¼ cup Egg substitute
1 tablespoon Teaspoon canola oil
1 teaspoon Vanilla extract
1½ cup Fresh or frozen blueberries
⅛ teaspoon Cinnamon
1 teaspoon Confectioners; sugar

Preheat oven to 425 F. spray Preheat oven to 425 F. Spray an 8" round baking pan or springform pan with nonstick spray. In medium bowl, combine cornmeal, flour, ¼ cup of the granulated sugar, the baking powder and salt. Add buttermilk, egg substitute, oil and vanilla, stir just to combine. Pour into prepared pan top with berries. In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle evenly over berries. Bake until golden 25-30 minutes. cool 10 minutes; sprinkle confectioners sugar and serve warm.

Posted to MM-Recipes Digest by Cozinha@... on Sep 14, 1998, converted by MM_Buster v2.0l.

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