BLUEBERRY UPSIDE DOWN CAKE
Makes 9 Servings = 5 PointsPlus™
Makes 12 Servings = 4 PointsPlus™
1/4 cup light butter, melted1/2 cup brown sugar (not packed)
2 cups fresh blueberries
2 tsp lemon juice
1/2 cup light butter, softened
3/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1 tsp vanilla
1 1/3 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 cup fat-free milk
Preheat oven to 350º.
In a 9-inch square cake pan, combine the melted butter and brown sugar; spread evenly on the bottom of the pan. Spread the blueberries evenly over that. Sprinkle with lemon juice.
In a large bowl, cream butter. Gradually add the Splenda granulated. Beat in the egg substitute and vanilla.
In a medium bowl, mix together the flour, baking powder, salt and cinnamon. Add these dry ingredients alternately with the milk to the butter mixture. Spread evenly over the blueberries.
Bake 45 – 50 minutes or until a wooden toothpick comes out clean. Cool in the pan for 10 minutes and then carefully turn out onto a large flat plate.
MY SPIN: I put the cake pan on a burner on LOW to melt the butter and then mixed in the brown sugar. I also used a few blueberries more than 2 cups. And....you all know I love cinnamon, so I used a heaping tsp of cinnamon.
It was good!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***