The best delicious Blueberry Upside Down Cake – Butter Busters recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Upside Down Cake – Butter Busters recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Upside Down Cake – Butter Busters.
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CAKE 1 c flour 2/3 c sugar* 1/3 c cornstarch 2 ts baking powder 1/2 ts lite
salt, optional 1/2 c Egg Beaters 2/3 c skim milk 1/3 c light corn syrup 1
ts vanilla BLUEBERRY SAUCE 1/4 c brown sugar** 2 tb light corn syrup 1 tb
lemon juice 1 c fresh or frozen blueberries
*Or 1/3 cup sugar and 4 packets Sweet ‘n Low **Or 2 tablespoons brown sugar
and 1/2 teaspoon Sweet ‘n Low
Spray a 9″ round layer cake pan with a nonstick spray. Add brown sugar,
corn syrup, and lemon jice; stir to combine. Place pan in 350F. oven for 3
minuts. Remove. Add blueberries. Set aside. Prepare cake batter.
Cake Batter: In large bowl, combine flour, sugar, cornsatrch, baking powder
and salt. In a medium bowl, using a fork or wire whisk, mix Egg Beaters,
milk, corn syrup and vanilla. Add to flour mixture; stir until smooth.
Carefully spoon batter over berries, smoothing top. Bake 35-40 minutes or
until toothpick inserted in center comes out clean. Do not overbake.
Immediately run spatula around edge of pan and invert cake onto serving
plate.
Per sugar serving: 167 cal., 0.2g fat (1%), 0mg chol., 1g fiber, 3g pro.,
39 g carb., 83mg sod.
Per S&L serving: 138 cal., 31g carb.
Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95. -End Recipe Export-
Yields
12 Servings
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