Blueberry Cake: Date Added: 12 Nov 2009
Listed in: Desserts / Desserts - Cakes

2 tablespoon cornmeal
2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup port wine
1/4 cup canola oil
1 egg
2 egg whites
2/3 cup low-fat buttermilk
1 tablespoon vanilla extract
3 cup blueberries

Preheat the oven to 350 F. 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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