Blueberry Crunch Cake

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Blueberry Crunch Cake Ingredients

1/2 c Yellow cornmeal	1/2 c Low-fat buttermilk
1/4 c All purpose flour; plus	1/4 c Egg substitute
2 tb All purpose flour	1 tb Teaspoon canola oil
1/4 c Granulated sugar; plus	1 ts Vanilla extract
2 Tbp granulated sugar	1 1/2 c Fresh or frozen blueberries
1 ts Baking powder	1/8 ts Cinnamon
1/4 ts Salt	1 ts Confectioners; sugar

Instructions for Blueberry Crunch Cake

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, 1/4 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@aol.com on Sep 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized