Name: Blueberry Cake
Ingredients: 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

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Low-fat	16	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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