Blueberry Upside-Down Cake

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Time to Prepare this Recipe 1 hours Prep: 25 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 455 calories per serving view nutrition facts
# of servings this recipe makes 1 cake suggest servings
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Ingredients

1 cup flour, all-purpose
2/3 cup sugar
1/3 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 each egg
2/3 cup milk
1/3 cup corn syrup, light
1 teaspoon vanilla extract
1/4 cup brown sugar packed
2 tablespoons corn syrup, light
1 tablespoon lemon juice
1 cup blueberries fresh or frozen

Directions

Spray a 9 inch layer cake pan with cooking spray.

Add brown sugar, corn syrup and lemon juice together, stir to combine.

Put in pan.

Place pan in 350 degrees F. oven 3 minutes. Remove.

Add blueberries.

Prepare white cake batter.

For the cake batter, in a large bowl, combine flour, cornstarch, baking powder and salt.

In a medium bowl, using a fork or wire whisk, mix egg, milk, corn syrup and vanilla.

Add to flour mixture, stir until smooth.

Carefully spoon batter over blueberries, smoothing top.

Bake 35 to 40 minutes at 350 degrees F., or until a toothpick inserted in center comes out clean.

Immediately run a spatula around edge of pan, and invert onto a serving plate.

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Nutrition Facts

Serving Size 210g
Amount per Serving
Calories 455 5% of calories from fat
% Daily Value*
Total Fat 2.0g4%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 50mg17%
Sodium 354mg15%
Total Carbohydrate 105.0g35%
 Dietary Fiber 2.0g7%
 Sugars 50.0g
Protein 6.0g13%
Vitamin A 3%  Vitamin C 9%
Calcium 11%  Iron 11%

* 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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