Blueberry upside down cake - butter busters

12 Servings

Ingredients

Quantity Ingredient

Directions

CAKE 1 c flour ⅔ c sugar* ⅓ c cornstarch 2 ts baking powder ½ ts lite salt, optional ½ c Egg Beaters ⅔ c skim milk ⅓ c light corn syrup 1 ts vanilla BLUEBERRY SAUCE ¼ c brown sugar** 2 tb light corn syrup 1 tb lemon juice 1 c fresh or frozen blueberries *Or ⅓ cup sugar and 4 packets Sweet 'n Low **Or 2 tablespoons brown sugar and ½ 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&L 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@... (S.Pickell)

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