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.

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