Recipe - Blueberry Crunch Cake

One half cup Yellow cornmeal
One fourth cup All purpose flour; plus
2 tablespoon All purpose flour
One fourth cup Granulated sugar; plus
2 Tbp granulated sugar
1 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Lowfat buttermilk
One fourth cup Egg substitute
1 tablespoon Teaspoon canola oil
1 teaspoon Vanilla extract
1 One half cup Fresh or frozen blueberries
1/8 teaspoon Cinnamon
1 teaspoon Confectioners; sugar

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, One fourth 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 2530 minutes. cool 10 minutes;
sprinkle confectioners sugar and serve warm.

Posted to MMRecipes Digest by Cozinha@aol.com on Sep 14, 1998, converted
by MM_Buster v2.0l.