Blueberry Cake

90 minutes Prep: 45 minutes Cook: 45 minutes

117 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

2	tablespoons	cornmeal
2	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
1/4	teaspoon	salt
1	teaspoon	cinnamon	ground
1	teaspoon	cloves	ground
1/2	cup	port wine
1/4	cup	canola oil
1	each	egg
2	each	egg whites
2/3	cup	buttermilk, low-fat
1	tablespoon	vanilla extract
3	cups	blueberries

Directions

Preheat the oven to 350 F.

In a large mixing bowl, combine all the dry ingredients and set aside.

In a small saucepan, reduce the port over medium heat to 1/4 cup.

Cool to room temperature.

Add the port and remaining ingredients, except the blueberries, to the dry mixture, one at a time, stirring constantly, until combined and smooth.

Gently fold in the blueberries.

Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable oil.

Pour the batter into the pan with and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Serve warm from the oven or cool to room temperature.

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Nutrition Facts

Serving Size 62g

Amount per Serving

Calories 117 31% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 12mg	4%
Sodium 104mg	4%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 3.0g	5%

Vitamin A	1%		Vitamin C	5%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used to make this once a week when I was working. It would be done just right when I got home. All I had to do was cook noodles, then I served this over top & it was delicious.