Blueberry Cake (4)
INGREDIENTS:
2 tb Cornmeal
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
1 ts Ground cinnamon
1 ts Ground cloves
1/2 c Port wine
1/4 c Canola oil
1 Egg
2 Egg whites
2/3 c Low-fat buttermilk
1 tb Vanilla extract
3 c Blueberries
2 tb Cornmeal
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
1 ts Ground cinnamon
1 ts Ground cloves
1/2 c Port wine
1/4 c Canola oil
1 Egg
2 Egg whites
2/3 c Low-fat buttermilk
1 tb Vanilla extract
3 c Blueberries
Preheat the oven to 350 F. In a large mixing bowl, combine all the dry ingredients and set aside.
In a small saucepan, reduce the port over medium heat to 1/4 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.
Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18%
In a small saucepan, reduce the port over medium heat to 1/4 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.
Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18%