Blueberry Upside Down Cake - Butter Busters

         Yield: 12 Servings
Categories: Healthy, Cakes

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-