Blueberry Upside Down Cake – Butter Busters

INGREDIENTS

INSTRUCTIONS

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&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@cyberspc.mb.ca (S.Pickell)

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