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!

Blueberry Upside Down Cake recipe

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

  1. Heat oven to 350 degrees F.
  2. Spray an 8 inch round baking pan with vegetable cooking spray. Set aside.
  3. Rinse blueberries with cold water and pat dry with paper towels.
  4. In a medium bowl, stir sugar with cornstarch.
  5. Add blueberries; toss to coat well.
  6. Spread blueberries in the prepared pan.
  7. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix). Gently spread batter over berries.
  8. Bake until center springs back when gently pressed, 25 to 30 minutes.
  9. Cool for 5 minutes in pan.
  10. Invert onto a cake plate.
  11. 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







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