Blueberry Upside-Down Cake
Yield
1 cakePrep
25 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
milk
|
|
| ⅓ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 158 | ml |
milk
|
|
| 79 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 3E+1 | ml |
light corn syrup
|
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
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℉ (180℃). 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℉ (180℃)., or until a toothpick inserted in center comes out clean.
Immediately run a spatula around edge of pan, and invert onto a serving plate.
