Blueberry Oatmeal Cake
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blueberries
|
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
sugar
|
|
| ⅓ | cup |
light corn syrup
|
|
| 2 | each |
egg whites
|
*
|
| ¾ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
baking soda
|
|
| ⅓ | cup |
oatmeal
uncooked |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
cardamom seeds
|
|
| ½ | cup |
mayonnaise, fat free
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blueberries
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
sugar
|
|
| 79 | ml |
light corn syrup
|
|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
baking soda
|
|
| 79 | ml |
oatmeal
uncooked |
|
| 2.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
nutmeg
|
|
| 0.6 | ml |
cardamom seeds
|
|
| 118 | ml |
mayonnaise, fat free
|
Directions
Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 tablespoon of sugar.
Spoon into pan. In large 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 to 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.
