Berry Breakfast Cake

1 1/2 c AM Blue Cornmeal

1/2 c AM Unbleached White Flour

1 tb Non-alum baking powder

2 Egg whites

1 c Blueberries or boysenberries

1/2 c Blueberry syrup

-OR- boysenberry syrup 1 tb AM Unrefined Vegetable Oil

1 1/2 c Milk or soymilk

Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve hot with butter or your favorite syrup. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias