Recipe

Blueberry Crunch Cake Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 3 weeks ago This Blueberry Crunch Cake is a delight to have at a after noon get-to-gether. A light dessert adapted from Weight Watchers Magazine 1992. Prep:20m Cook:30m Servings:8	Spinach1948
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Ingredients

Ingredients:

½ cup Yellow Cornmeal

¼ cup + 2 Tbs. all-purpose flour

¼ cup + 2 Tbs. sugar

1 tsp. Baking powder

¼ tsp. Salt

½ cup low-fat ( 1.5% ) Buttermilk

¼ cup egg substitute

1 Tbs. + 1 tsp. Canola oil

1 tsp. Vanilla extract

1 ½ cups fresh or drained thawed frozen unsweetened blueberries

1/8 tsp. Cinnamon

1 tsp. Confectioners sugar

Directions

1)Preheat oven to 425. Spray an 8” round baking pan or spring-form pan with non-stick cooking spray.

2)In medium bowl, combine cornmeal, flour, ¼ cup of the sugar, baking powder and salt. Add buttermilk, egg substitute, oil and vanill; stir just to combine. Pour into prepared pan; top with berries.

3)In a small bowl, combine the remaining 2 tablespoons of sugar and the cinnamon; sprinkle evenly over berries. Bake until golden, 25 – 30 minutes. Cool 10 minutes; sprinkle evenly with confectioners sugar and serve warm.

Serving size: 1/8th of cake

Calories per serving: 194, Fat: 4g, Cholesterol: 1mg, Sodium: 158mg, Carbohydrate: 26g

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