Cake Recipes
Blueberry Upside-Down Cake
This Blueberry Upside Down Cake offers a fresh, modern take on a classic dessert. A radiant layer of blueberries covers your favorite muffin mix, which is complemented by the slight tartness of blueberry yogurt. No matter the occasion, Blueberry Upside Down Cake is a new take on cake that will wow the toughest critics!
Ingredients
- 2 cups frozen blueberries, not thawed
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 package muffin mix, any flavor
- 1 egg, lightly beaten
- 1/3 cup low-fat milk
- 1 (6 ounce) container fat-free blueberry yogurt
Instructions
- Heat oven to 350 degrees F.
- Spray an 8 inch round baking pan with vegetable cooking spray. Set aside.
- Rinse blueberries with cold water and pat dry with paper towels.
- In a medium bowl, stir sugar with cornstarch.
- Add blueberries; toss to coat well.
- Spread blueberries in the prepared pan.
- In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix). Gently spread batter over berries.
- Bake until center springs back when gently pressed, 25 to 30 minutes.
- Cool for 5 minutes in pan.
- Invert onto a cake plate.
- Serve cake wedges with yogurt.
Nutrition
Per serving: Calories 230 Total Fat 5g 8% Total Carbohydrates 41g 14%
Attribution
Recipe and photo used with permission from:
US Highbush Blueberry Council