Recipe - Blueberry Upside Down Cake - Butter Busters

CAKE 1 cup flour 2/3 cup sugar* 1/3 cup cornstarch 2 teaspoon baking powder One half teaspoon lite
salt, optional One half cup Egg Beaters 2/3 cup skim milk 1/3 cup light corn syrup 1
teaspoon vanilla BLUEBERRY SAUCE One fourth cup brown sugar** 2 tablespoon light corn syrup 1 tb
lemon juice 1 cup fresh or frozen blueberries

*Or 1/3 cup sugar and 4 packets Sweet 'n Low **Or 2 tablespoons brown sugar
and One half 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 3540 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 0466670405 Entered by Carolyn Shaw
295. End Recipe Export
Posted to MMRecipes Digest V3 #190

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

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