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Blueberry Coffee Cake




Source of Recipe


CD Kitchen


List of Ingredients




1/2 cup yellow cornmeal, whole grain
1/4 cup + 2 Tbsp all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 2 Tbsp sugar -- divided
1/2 cup nonfat buttermilk
1/4 cup fat-free egg substitute
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon ground cinnamon
1 teaspoon powdered sugar


Recipe



1. combine first 4 ingredients and 1/4 cup sugar in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter into an 8-inch round cake pan coated with cooking spray. Top with blueberries.

2. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle evenly over blueberries. Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes in pan on a wire rack; sift powdered sugar evenly over cake. Serve warm.