Portwine Blueberry Cake
Portwine Blueberry Cake recipe
Yield
16 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | cornmeal |
|
| 2 | cups | all-purpose flour |
|
| 1 ½ | teaspoons | baking powder |
|
| 1 ½ | teaspoons | baking soda |
|
| ¼ | teaspoon | salt |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
cloves
ground |
|
| ½ | cup | port wine |
*
|
| ¼ | cup | canola oil |
|
| 1 | each | eggs |
|
| 2 | each | egg whites |
*
|
| ⅔ | cup | buttermilk |
|
| 1 | tablespoon | vanilla extract |
|
| 3 | cups | blueberries |
|
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Directions
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, combine all the dry ingredients and set aside.
In a small saucepan, reduce the port over medium heat to ¼ 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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