Source: dLife

Blueberry coffee cake made with whole grain yellow cornmeal.

Servings

0.5 cup yellow cornmeal , whole grain
6 tbsp white all purpose flour
1 tsp low sodium baking powder
0.25 tsp salt
6 tbsp sugar , divided
0.5 cup low fat buttermilk
0.25 cup egg substitute, liquid
1 tbsp vegetable oil
1 tsp vanilla extract
1 cooking spray
1.5 cup Blueberries, fresh (frozen, thawed berries can be used)
0.5 tsp ground cinnamon
1 tsp powdered sugar

1 Preheat oven to 425 degrees F. Coat an 8-inch round cake pan with cooking spray; set aside.
2 In a large bowl, combine the cornmeal, flour, baking powder, salt,and 1/4 cup sugar.
3 Make a well in center of mixture. In separate bowl, combine buttermilk and next 3 ingredients. Add to dry ingredients, stirring until dry ingredients are moistened.
4 Pour batter into prepared cake pan. Top with blueberries.
5 Combine remaining 2 tablespoons sugar and cinnamon; sprinkle evenly over blueberries. Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes in pan on a wire rack. Sift powdered sugar evenly over cake.
6 Serve warm.

Whole grain cornmeal is sweeter than the regular kind. If this is not available, stone ground cornmeal, which is also whole grain, can be used.