Blueberry Mothers Day Breakfast Cake

1 1/2 cups Cornmeal
1/2 cup Flour
1 tbsp baking powder
2 Egg whites
1/2 cup Apple Juice
1 1/2 cups Milk
1 tbsp Vegetable Oil
1 cup Blueberries

Combine 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 F. for 30-35 minutes or until golden.

Serve hot with butter and maple syrup