Berry Breakfast Cake
Yield
1 recipePrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
blue |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
blueberries
or boysenberries |
|
| ½ | cup |
syrup
blueberry or boysenberry |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
milk
or soymilk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
blue |
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
blueberries
or boysenberries |
|
| 118 | ml |
syrup
blueberry or boysenberry |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
milk
or soymilk |
|
Directions
Combine first three ingredients.
Beat egg whites until fluffy.
Beat liquids, and gently fold in egg whites.
Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet.
Bake at 425℉ (220℃). for 30 to 35 minutes until golden.
Serve hot with butter or your favorite syrup.
