Blueberry Coffee Cake (2 PTS)

Recipe Ingredients

1/2 cup	31g / 1.1oz	Yellow cornmeal - whole grain
1/4 cup	15g / 0.5oz	+ 2 tbsp all-purpose flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	+ 2 tbsp sugar - divided
1/2 cup	118ml	Nonfat buttermilk
1/4 cup	49g / 1.7oz	Fat-free egg substitute
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Vanilla extract
		Vegetable cooking spray
1 1/2 cups	355ml	Fresh or frozen blueberries
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Powdered sugar

Recipe Instructions

1. combine first 4 ingredients and 1/4 cup sugar in a large bowl; make a

well in center of mixture. Combine buttermilk and next 3 ingredients; add

to dry ingredients, stirring just until dry ingredients are moistened.

Pour

batter into an 8-inch round cakepan coated with cooking spray. Top with

blueberries. 2. Combine remaining 2 tablespoons sugar and cinnamon;

sprinkle evenly over blueberries. Bake at 425 degrees for 20 minutes or

until a wooden pick inserted in center comes out clean. Let cool 10

minutes

in pan on a wire rack; sift powdered sugar evenly over cake. Serve warm.

Yield: 8 servings (1 slice per serving).

Exchanges: 1 Starch, 1/2Fruit.

Per serving: 126 Cal, 24.4g Carbo, 2.2g Fat(0.4g sat), 2.7g Pro, 1mg

Choles, 106mg Sod, 48mg Calc, 0.8mg Iron.

MC Formatted by Sue B 9-21-98 and submitted to the WW forum.

Shared by: Jill, Points

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.