BLUEBERRY CRUNCH CAKE
From spinach1948 14 years ago
- 30 minutes to make
- Serves 8
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.
Ingredients
- Ingredients: shopping list
- ½ cup yellow cornmeal shopping list
- ¼ cup + 2 Tbs. all-purpose flour shopping list
- ¼ cup + 2 Tbs. sugar shopping list
- 1 tsp. baking powder shopping list
- ¼ tsp. salt shopping list
- ½ cup low-fat ( 1.5% ) buttermilk shopping list
- ¼ cup egg substitute shopping list
- 1 Tbs. + 1 tsp. canola oil shopping list
- 1 tsp. vanilla extract shopping list
- 1 ½ cups fresh or drained thawed frozen unsweetened blueberries shopping list
- 1/8 tsp. cinnamon shopping list
- 1 tsp. Confectioners sugar shopping list
How to make it
- 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
The Rating
Reviewed by 5 people-
Sounds good! Five forks from me!
mrsc543
in North Reading loved it
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Like this one too! high 5
cuzpat
in Sikeston loved it
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Cake is good
hungrybear
in Miner loved it
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