Blueberry upside down cake - butter busters
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Blueberry upside down cake - butter busters
  Butter    Cakes  
Last updated 6/12/2012 1:09:31 AM. Recipe ID 36478. Report a problem with this recipe.
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      Title: Blueberry upside down cake - butter busters
 Categories: Crs, Healthy, Cakes
      Yield: 12 Servings
 
 
  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- 




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Recipe ID 36478 (Apr 03, 2005)

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