Blueberry Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Cornmeal,
2 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1 1/2 tsp: Baking soda,
1/4 tsp: Salt,
1 tsp: Ground cinnamon,
1 tsp: Ground cloves,
1/2 cup: Port wine,
1/4 cup: Canola oil,
1: Egg,
2: Egg whites,
2/3 cup: Low-fat buttermilk,
1 tbsp: Vanilla extract,
3 cup: Blueberries,
Directions:
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%
* Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias
Source from luhu.jp
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%
* Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias
Source from luhu.jp