Title: Blueberry Cake
Categories: Cake Lowfat
Yield: 16 Servings

2	tb	Cornmeal
2	c	All-purpose flour
1 1/2	ts	Baking powder
1 1/2	ts	Baking soda
1/4	ts	Salt
1	ts	Ground cinnamon
1	ts	Ground cloves
1/2	c	Port wine
1/4	c	Canola oil
1		Egg
2		Egg whites
2/3	c	Low-fat buttermilk
1	tb	Vanilla extract
3	c	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.

Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18%

* Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias

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