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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Blueberry Coffee Cake

Source: dLife

Blueberry coffee cake made with whole grain yellow cornmeal.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	112.2

Total Carbs	22.1 g

Dietary Fiber	1.9 g

Sugars	10.2 g

Total Fat	2.4 g

Saturated Fat	0.4 g

Unsaturated Fat	1.3 g

Potassium	126.7 mg

Protein	2.7 g

Sodium	107.8 mg

Dietary Exchanges 2.4 Fat, 0.2 Fruits, 0.1 Milk, 0.3 Other Carbs, 0.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup yellow cornmeal 6.0
6 tbsp white all purpose flour 1.0
1 tsp low sodium baking powder 0.25
0 1/4 tsp salt 6.0
6 tbsp sugar 0.5
0 1/2 cup low fat buttermilk 0.25
0 1/4 cup egg substitute, liquid 1.0
1 tbsp vegetable oil 1.0
1 tsp vanilla extract 1.0
1 each cooking spray 1.5
1 1/2 cup Blueberries, fresh 0.5
0 1/2 tsp ground cinnamon 1.0
1 tsp powdered sugar

Directions

Preheat oven to 425 degrees F. Coat an 8-inch round cake pan with cooking spray; set aside.
In a large bowl, combine the cornmeal, flour, baking powder, salt,and 1/4 cup sugar.
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.
Pour batter into prepared cake pan. Top with blueberries.
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.
Serve warm.