Blueberry Crunch Cake

50 minutes Prep: 20 minutes Cook: 30 minutes

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 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 214mg	9%
Total Carbohydrate 41.0g	14%
Dietary Fiber 3.0g	11%
Sugars 20.0g
Protein 5.0g	11%

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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