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| Home -> [Cakes, Desserts, Fruits] -> [Blueberry cake Recipe] |
Blueberry cake
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| Artist: |
_ |
Yield: |
16 |
| Categories: |
Cakes, Desserts, Fruits |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Cornmeal | | 2
| cup | All-purpose flour | | 1 1/2
| tsp | Baking powder | | 1 1/2
| tsp | Baking soda | | 1/4
| tsp | Salt | | 1
| tsp | Ground cinnamon | | 1
| tsp | Ground cloves | | 1/2
| cup | Port wine | | 1/4
| cup | Canola oil | | 1
| | Egg | | 2
| | Egg whites | | 2/3
| cup | Low-fat buttermilk | | 1
| tbsp | Vanilla extract | | 3
| cup | Blueberries |
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Procedures:
| 1 | Preheat the oven to 350°F. | | 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 ?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. | | 10 | cal. | | 11 | 196, carb. | | 12 | 37g, protein 3g, chol. | | 13 | 12mg, fat 4g/18% | | 14 | * |
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