*  Exported from  MasterCook  *
 
                            Blueberry Crunch Cake
 
 Recipe By     : Dessert Classics
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           yellow cornmeal
      1/4  cup plus 2    tbs all purpose flour
      1/4  cup plus 2    tbp granulated sugar
    1      teaspoon      baking powder
      1/4  teaspoon      salt
      1/2  cup low-fat   buttermilk
      1/4  cup           egg substitute
    1      tablespoon    teaspoon canola oil
    1      teaspoon      vanilla extract
    1 1/2  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, 1/4 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 25-30 minutes. cool
 10 minutes; sprinkle confectioners sugar and serve warm.
 
 Formated by Iara 8/17/98
 
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