Blueberry Crunch Cake

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Time to Prepare this Recipe 50 minutes Prep: 20 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 220 calories per serving view nutrition facts
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Ingredients

1/2 cup cornmeal yellow
1/4 cup flour, all-purpose plus 2 tablespoons,
1/4 cup sugar plus 2 tablespoons, granulated
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk low-fat
1/4 cup liquid egg substitute
1 tablespoon canola oil
1 teaspoon vanilla extract
1 1/2 cup blueberries fresh or frozen
1/8 teaspoon cinnamon
1 teaspoon powdered sugar

Directions

Preheat oven to 425 F.

Spray an 8 inch 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.

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Nutrition Facts

Serving Size 143g
Amount per Serving
Calories 220 19% of calories from fat
% Daily Value*
Total Fat 5.0g7%
 Saturated Fat 1.0g3%
 Trans Fat 0.0g
Cholesterol 1mg0%
Sodium 214mg9%
Total Carbohydrate 41.0g14%
 Dietary Fiber 3.0g11%
 Sugars 20.0g
Protein 5.0g11%
Vitamin A 3%  Vitamin C 10%
Calcium 7%  Iron 8%

* 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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