Blueberry Upside-Down Cake
Most upside-down cakes are loaded with fat and sugar--that’s what makes them so delicious. But when you’re trying to cut back, it’s handy to have a low-fat alternative in your repertoire--especially one that can be made at the last minute.
This easy version contains only a bit of butter--and it’s brushed on the pan for flavor. Nonfat milk, egg substitute and applesauce keep the cake light, while sugared blueberries on the bottom of the pan add moisture.
Heat the oven to 350 degrees. Brush the bottom and sides of a 9-inch round baking pan with the butter. Toss together 1/3 cup sugar and the blueberries and spoon into the pan in an even layer.
Sift together the cake flour, 3/4 cup sugar and baking powder into a large bowl. Combine the egg substitute, applesauce, milk and vanilla, stirring together well. Quickly stir the wet ingredients into the dry ingredients, just until moistened. Pour the batter over the blueberries in the pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cake in the pan about 5 minutes, then loosen the edges with a knife. Invert the cake onto a platter, shaking the pan slightly to loosen it. Cut the cake and serve pieces warm with a dollop of low-fat sour cream or frozen yogurt, if desired.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
