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Blueberry Cake

Yields:16 servings
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Recipe Cooking TimePreparation45 minutes
Cooking45 minutes
Ready In90 minutes
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Ingredients

2 tablespoons cornmeal
2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon ground
1 teaspoon cloves ground
1/2 cup port wine
1/4 cup canola oil
1 each egg
2 each egg whites
2/3 cup buttermilk, low-fat
1 tablespoon vanilla extract
3 cups blueberries

Directions

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.

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Almond Poppyseed Muffins

Love the looks of the recipe, will give it a try for our next office food day!