BLUEBERRY UPSIDE DOWN
CAKE
Makes 9 Servings = 5
PointsPlus™
OR
Makes 12 Servings = 4
PointsPlus™
1/4 cup light butter, melted
1/2 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 350ยบ.
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. ***
Later!
Loving
Life(time)!Jan
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