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Add a photoRaciónes: 12
Ingredientes
- 1/4 c. Brown Sugar Packed
- 2 Tbsp. corn syrup
- 1 Tbsp. Lemon juice
- 1 c. Blueberries fresh or possibly frzn
- 1 c. Flour
- 2/3 c. Sugar
- 1/3 c. CornStarch
- 2 tsp Baking Pwdr
- 1/2 tsp Salt
- 2 x Egg Whites
- 2/3 c. Skim lowfat milk
- 1/3 c. light corn syrup (Karo)
- 1 tsp Vanilla
Direcciones
- Spray a 9-inch round layer cake pan with cooking spray. Add in brown sugar, corn syrup and lemon juice; stir to combine. Place pan in 350 degree oven for 3 min. Remove & add in blueberries. Prepare white cake batter as described below.
- Carefully spoon batter over blueberries, smoothing the top. Bake 35 to 40 min or possibly till toothpick inserted in center comes out clean. Don't underbake. Immediately run spatula around edge of pan and invert cake ontoserving plate. Caution !! Take special care when inverting cake as blueberry topping is very warm and will sometimes splatter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 162 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 50mg | 1% |
| Total Carbs 39.42g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 21.03g | 14% |
| Protein 1.64g | 3% |
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