Blueberry Cake
Ingredients| 2 tbsp cornmeal |
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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.
Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18%
* Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias
Servings: 16
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