About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Sunday, June 17, 2012

Blueberry Upside Down Cake

Yesterday I went to Tidwell's and bought a GALLON (yikes) bag of blueberries. That's the blueberries (obviously) on the left (more beets in the bag on the right). And then I was wondering what to do with all these blueberries besides munch on them. These are THE best blueberries I've ever tasted, so I don't want to waste them on a 'junky' recipe. So, here's the first of 4 or 5 I'll be making and sharing. 



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
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)