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8 servings
suggest servings
| 1 | cup | blueberries | |
| 1/4 | cup | sugar | |
| 2 | teaspoons | sugar | |
| 1/3 | cup | corn syrup | |
| 2 | each | egg whites | |
| 3/4 | cup | flour, all-purpose | |
| 2 | tablespoons | cornstarch | |
| 1 | teaspoon | baking soda | |
| 1/3 | cup | oatmeal | uncooked |
| 1/2 | teaspoon | lemon zest | grated |
| 1/4 | teaspoon | nutmeg | |
| 1/8 | teaspoon | cardamom seeds | |
| 1/2 | cup | mayonnaise, fat free |
Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar.
Spoon into pan. In lg. bowl, mix corn syrup and remaining sugar.
Add egg whites or egg replacer; beat until light and fluffy.
Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise.
Carefully spoon over berries in pan.
Bake in a 350 deg. F. oven for 30 - 45 min or until top springs back when touched.
Remove from oven; let stand 5 min. Loosen sides with metal spatula.
Invert on cooling rack and remove wax paper.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 1.0g | 4% |
| Sugars 13.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The directions are plan, simple and to the point. Thank you for making the directions very easy to follow :)
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