Blueberry Crunch Cake
Yield
servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
yellow |
|
| ¼ | cup |
all-purpose flour
plus 2 tablespoons, |
|
| ¼ | cup |
sugar
plus 2 tablespoons, granulated |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
buttermilk
low-fat |
|
| ¼ | cup |
liquid egg substitute
|
|
| 1 | tablespoon |
canola oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cup |
blueberries
fresh or frozen |
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
yellow |
|
| 59 | ml |
all-purpose flour
plus 2 tablespoons, |
|
| 59 | ml |
sugar
plus 2 tablespoons, granulated |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
buttermilk
low-fat |
|
| 59 | ml |
liquid egg substitute
|
|
| 15 | ml |
canola oil
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
blueberries
fresh or frozen |
|
| 0.6 | ml |
cinnamon
|
|
| 5 | ml |
powdered sugar
|
|
Directions
Preheat oven to 425℉ (220℃).
Spray an 8 inch round baking pan or springform pan with nonstick spray.
In medium bowl, combine cornmeal, flour, ¼ 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 to 30 minutes. Cool 10 minutes; sprinkle confectioners sugar and serve warm.
