Blueberry Crunch Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Yellow cornmeal,
1/4 cup: All purpose flour, plus
2 tbsp: All purpose flour,
1/4 cup: Granulated sugar, plus
2: Tbp granulated sugar,
1 tsp: Baking powder,
1/4 tsp: Salt,
1/2 cup: Low-fat buttermilk,
1/4 cup: Egg substitute,
1 tbsp: Teaspoon canola oil,
1 tsp: Vanilla extract,
1 1/2 cup: Fresh or frozen blueberries,
1/8 tsp: Cinnamon,
1 tsp: Confectioners, sugar
Directions:
Preheat oven to 425 F. spray Preheat oven to 425 F. Spray an 8" round
baking pan or springform pan with nonstick spray. In medium bowl, combine
cornmeal, flour, 1/4 cup of the granulated sugar, the baking powder and
salt. Add buttermilk, egg substitute, oil and vanilla, stir just to
combine. Pour into prepared pan top with berries. In a small bowl, combine
the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle
evenly over berries. Bake until golden 25-30 minutes. cool 10 minutes;
sprinkle confectioners sugar and serve warm.
Posted to MM-Recipes Digest by Cozinha@aol.com on Sep 14, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
baking pan or springform pan with nonstick spray. In medium bowl, combine
cornmeal, flour, 1/4 cup of the granulated sugar, the baking powder and
salt. Add buttermilk, egg substitute, oil and vanilla, stir just to
combine. Pour into prepared pan top with berries. In a small bowl, combine
the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle
evenly over berries. Bake until golden 25-30 minutes. cool 10 minutes;
sprinkle confectioners sugar and serve warm.
Posted to MM-Recipes Digest by Cozinha@aol.com on Sep 14, 1998, converted
by MM_Buster v2.0l.
Source from luhu.jp
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