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Blueberry Upside-Down Cake

 

32

Yield

1

cake

Prep

25

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

1 cup all-purpose flour
cup sugar
cup cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 each eggs
cup milk
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 4555% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 354mg 15%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 9%
Calcium 11% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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