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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Member Review

Black Bean and Millet Salad

this was very tasty!A little tangy,a little sweet.I even got my husband to eat it.He is not one to eat meals like this.I used it as a side dish.I can't wait to try it with Pita bread.I was impressed by the size it was.