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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 318.2
  • Total Fat: 10.8 g
  • Cholesterol: 7.1 mg
  • Sodium: 332.0 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Blueberry Upside Down Cakes calories by ingredient
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Blueberry Upside Down Cakes

Submitted by: FIT_ARTIST

Introduction

Can substitute any kind of fruit for the blueberries. Apples & cinnamon would be good, also! YUM!
Each large cake can easily serve two people...
Can substitute any kind of fruit for the blueberries. Apples & cinnamon would be good, also! YUM!
Each large cake can easily serve two people...

Number of Servings: 6

Ingredients

    1 tbsp olive oil spread/marg
    2 cups blueberries
    1/4 cup loosely packed brown sugar
    1 teaspoon fresh lemon juice
    1/2 cup coarsely chopped pecans
    1/4 cup spelt flour
    1/2 cup whole wheat flour
    1/2 cup yellow cornmeal
    2 tsp baking powder
    1/3 cup raw cane sugar
    1/4 teaspoon sea salt
    2 egg whites
    1/2 cup skim milk
    1/2 cup low fat sour cream

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Directions

Put oven rack in upper third of oven and preheat oven to 425°F. Spray large (1 cup size) muffin cups, with non-stick spray
Heat margarine in a 12-inch heavy skillet over moderate heat
until foam subsides, then add blueberries brown sugar, and lemon juice,
stirring occasionally, until liquid is reduced to a glaze, 5 to 6 minutes.

Stir in pecans and divide mixture among muffin cups.

Blend remaining dry ingredients together in a bowl.
Whisk together egg and milk, and sour cream in a large bowl. Add flour mixture and whisk
until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or
skewer inserted into center of a cake comes out clean, 15 to 20 minutes.

Run a paring knife around edge of each cake to loosen. Invert rack over
muffin cups, then invert cakes onto rack.

Makes 6 LARGE cakes or 12 muffins. If you make 12 muffins, you may have to adjust the baking time...
Nutrtional info is for 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HAWGWILD1.






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