Blueberry Crunch Cake
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Yellow cornmeal |
| 1/4 | c | All purpose flour; plus |
| 2 | tb | All purpose flour |
| 1/4 | c | Granulated sugar; plus |
| 2 | Tbp granulated sugar | |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Low-fat buttermilk |
| 1/4 | c | Egg substitute |
| 1 | tb | Teaspoon canola oil |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Fresh or frozen blueberries |
| 1/8 | ts | Cinnamon |
| 1 | ts | Confectioners; sugar |
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