Blueberry Breakfast Cake
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INGREDIENTS 1-1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
2 egg whites
1/2 cup apple juice
1-1/2 cups milk
1 tablespoon vegetable oil
1 cup blueberriesCombine the cornmeal, flour, and baking powder.
Beat egg whites until light and fluffy.
Beat together the apple juice, milk, and oil; gently fold in egg whites. Stir in dry ingredients.
Pour batter into an oiled cake pan, sprinkle with the blueberries.
Bake at 425 degrees for 30 to 35 minutes or until golden. Serve hot with butter and maple syrup.