Blueberry Cake

Name: Blueberry Cake
Yield: 0
Ingredients: 2 Tbsp cornmeal; 2 c all purpose flour; 1.5 tsp baking powder; 1.5 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1 tsp cloves, ground; 1/2 c port wine; 1/4 c canola oil; 1 egg; 2 egg whites; 2/3 c low-fat buttermilk; 1 Tbsp vanilla extract; 3 c blueberries

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By Just A Pinch KitchenCrew

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Ingredients

2 Tbsp

cornmeal
2 c

all purpose flour
1.5 tsp

baking powder
1.5 tsp

baking soda
1/4 tsp

salt
1 tsp

ground cinnamon
1 tsp

cloves, ground
1/2 c

port wine
1/4 c

canola oil
1

egg
2

egg whites
2/3 c

low-fat buttermilk
1 Tbsp

vanilla extract
3 c

blueberries
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How to Make Blueberry Cake

Step-by-Step

Preheat the oven to 350.
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.

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About Blueberry Cake

Course/Dish: Cakes Fruit Desserts

Other Tag: Quick & Easy

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