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Blueberry Crunch CakeRecipe : Blueberry Crunch Cake
Procedure :
1/2 cup yellow cornmeal 1/4 cup plus 2 tbs all purpose flour 1/4 cup plus 2 tbp granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup low-fat buttermilk 1/4 cup egg substitute 1 tablespoon teaspoon canola oil 1 teaspoon vanilla extract 1 1/2 cup fresh or frozen blueberries 1/8 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, 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. Formated by Iara 8/17/98 |
