Blueberry Upside Down Cake (Low Fat) Recipe

• 1 Tbsp. butter softened
• 1/3 c. sugar plus
• 3/4 c. sugar
• 1/2 pt blueberries
• 1 c. cake flour
• 1 1/2 tsp baking pwdr
• 1/4 c. nonfat egg substitute
• 1/4 c. applesauce
• 1/2 c. nonfat lowfat milk
• 3/4 tsp vanilla extract

1. Heat the oven to 350 degrees.
2. Brush the bottom and sides of a 9-inch round baking pan with the butter.
3. Toss together 1/3 c. sugar and the blueberries and spoon into the pan in an even layer.
4. Sift together the cake flour, 3/4 c. sugar and baking pwdr into a large bowl.
5. Combine the egg substitute, applesauce, lowfat milk and vanilla, stirring together well.
6. Quickly stir the wet ingredients into the dry ingredients, just till moistened.
7. Pour the batter over the blueberries in the pan.
8. Bake the cake till a toothpick inserted in the center comes out clean, about 30 min.
9. Cold the cake in the pan about 5 min, then loosen the edges with a knife.
10. Invert the cake onto a platter, shaking the pan slightly to loosen it.
11. Cut the cake and serve pcs hot with a dollop of low-fat lowfat sour cream or possibly frzn yogurt, if you like.
12. This recipe yields 8 servings.

butter, sugar, sugar, blueberries, cake flour, baking pwdr, nonfat egg substitute, applesauce, nonfat lowfat milk, vanilla

Taken from cookeatshare.com/recipes/blueberry-upside-down-cake-low-fat-88444 (may not work)