Blueberry Cake

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