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Blueberry Crunch Cake

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Submitted by clayjordan

YIELD

servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

½ 118
CUP ML CORNMEAL
yellow
¼ 59
CUP ML ALL-PURPOSE FLOUR
plus 2 tablespoons,
¼ 59
CUP ML SUGAR
plus 2 tablespoons, granulated
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BUTTERMILK
low-fat
¼ 59
1 15
TABLESPOON ML CANOLA OIL
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUP ML BLUEBERRIES
fresh or frozen
0.6
TEASPOON ML CINNAMON
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 220 19% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 214mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 10%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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