Blueberry Crunch Cake

1/2 cup yellow cornmeal

1/4 cup plus 2 tbs all purpose flour

1/4 cup plus 2 tbp granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup low-fat buttermilk

1/4 cup egg substitute

1 tablespoon teaspoon canola oil

1 teaspoon vanilla extract

1 1/2 cup fresh or frozen blueberries

1/8 teaspoon cinnamon

1 teaspoon confectioners -- sugar

Preheat oven to 425 F. spray Preheat oven to 425 F. Spray an 8" round baking pan or springform pan with nonstick spray. In medium bowl, combine cornmeal, flour, 1/4 cup of the granulated sugar, the baking powder and salt. Add buttermilk, egg substitute, oil and vanilla, stir just to combine. Pour into prepared pan top with berries. In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle evenly over berries. Bake until golden 25-30 minutes. cool 10 minutes; sprinkle confectioners sugar and serve warm.

Formated by Iara 8/17/98