Portwine Blueberry Cake
Portwine Blueberry Cake recipe
Yield
16 servingsPrep
45 minCook
45 minReady
90 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornmeal
|
|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
cloves
ground |
|
| 118 | ml |
port wine
|
*
|
| 59 | ml |
canola oil
|
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 158 | ml |
buttermilk
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
blueberries
|
|
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.
