Portwine Blueberry Cake

• 2 tablespoons cornmeal
• 2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon ground
• 1 teaspoon cloves ground
• 1/2 cup port wine
• 1/4 cup canola oil
• 1 each eggs
• 2 each egg whites
• 23 cup buttermilk
• 1 tablespoon vanilla extract
• 3 cups blueberries

1. Preheat the oven to 350F (180C).
2. In a large mixing bowl, combine all the dry ingredients and set aside.
3. In a small saucepan, reduce the port over medium heat to 1/4 cup.
4. Cool to room temperature.
5. Add the port and remaining ingredients, except the blueberries, to the dry mixture, one at a time, stirring constantly, until combined and smooth.
6. Gently fold in the blueberries.
7. Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable oil.
8. Pour the batter into the pan with and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
9. Serve warm from the oven or cool to room temperature.

cornmeal, flour, baking powder, baking soda, salt, cinnamon ground, cloves ground, port wine, canola oil, eggs, egg whites, buttermilk, vanilla, blueberries

Taken from recipeland.com/recipe/v/portwine-blueberry-cake-5550 (may not work)