Blueberry Upside Down Cake - Butter Busters

Title:
Blueberry Upside Down Cake - Butter Busters

Yield:
12 Servings

Categories:
Healthy,
Cakes




Ingredients:









 CAKE 1 c flour 2/3 c sugar* 1/3 c cornstarch 2 ts baking powder 1/2 ts lite


 salt, optional 1/2 c Egg Beaters 2/3 c skim milk 1/3 c light corn syrup 1


 ts vanilla BLUEBERRY SAUCE 1/4 c brown sugar** 2 tb light corn syrup 1 tb


 lemon juice 1 c fresh or frozen blueberries


 


 *Or 1/3 cup sugar and 4 packets Sweet 'n Low **Or 2 tablespoons brown sugar


 and 1/2 teaspoon Sweet 'n Low


 


 Spray a 9" round layer cake pan with a nonstick spray. Add brown sugar,


 corn syrup, and lemon jice; stir to combine. Place pan in 350F. oven for 3


 minuts. Remove. Add blueberries. Set aside. Prepare cake batter.


 


 Cake Batter: In large bowl, combine flour, sugar, cornsatrch, baking powder


 and salt. In a medium bowl, using a fork or wire whisk, mix Egg Beaters,


 milk, corn syrup and vanilla. Add to flour mixture; stir until smooth.


 


 Carefully spoon batter over berries, smoothing top. Bake 35-40 minutes or


 until toothpick inserted in center comes out clean. Do not overbake.


 Immediately run spatula around edge of pan and invert cake onto serving


 plate.


 


 Per sugar serving: 167 cal., 0.2g fat (1%), 0mg chol., 1g fiber, 3g pro.,


      39 g  carb., 83mg sod.


 


 Per S& serving: 138 cal., 31g carb.


 


 Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw


 2-95. -End Recipe Export-


 Posted to MM-Recipes Digest V3 #190


 


 Date: Mon, 8 Jul 1996 23:38:37 -0500


 


 From: pickell@cyberspc.mb.ca (S.Pickell)