Blueberry crunch cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yellow cornmeal |
| ¼ | cup | All purpose flour; plus |
| 2 | tablespoons | All purpose flour |
| ¼ | cup | Granulated sugar; plus |
| 2 | 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 |
Directions
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.