Blueberry Crunch Cake Recipe

• 1/2 c. Yellow cornmeal
• 1/4 c. All purpose flour, plus
• 2 Tbsp. All purpose flour
• 1/4 c. Granulated sugar, plus
• 2 x Tbp granulated sugar
• 1 tsp Baking pwdr
• 1/4 tsp Salt
• 1/2 c. Low-fat buttermilk
• 1/4 c. Egg substitute
• 1 Tbsp. Tsp. canola oil
• 1 tsp Vanilla extract
• 1 1/2 c. Fresh or possibly frzn blueberries
• 1/8 tsp Cinnamon
• 1 tsp Confectioners, sugar

1. Preheat oven to 425 F. spray Preheat oven to 425 F. Spray an 8" round baking pan or possibly springform pan with nonstick spray.
2. In medium bowl, combine cornmeal, flour, 1/4 c. of the granulated sugar, the baking pwdr and salt.
3. Add in buttermilk, egg substitute, oil and vanilla, stir just to combine.
4. Pour into prepared pan top with berries.
5. In a small bowl, combine the remaining 2 Tbsp.
6. granulated sugar and the cinnamon; sprinkle proportionately over berries.
7. Bake till golden brown 25-30 min.
8. cold 10 min; sprinkle confectioners sugar and serve hot.

yellow cornmeal, flour, flour, sugar, sugar, baking pwdr, salt, buttermilk, egg substitute, canola oil, vanilla, blueberries, cinnamon, confectioners

Taken from cookeatshare.com/recipes/blueberry-crunch-cake-87934 (may not work)