Blueberry upside-down cake:
2 Tablespoons frozen apple or orange juice
1/4 cup brown sugar
1-1/4 cups fresh or frozen blueberries
1-1/4 cups white flour
1/3 cup oat flour ( I use reg. flour)
1-1/2 teaspoons baking powder
1/2 cup skim milk
1/3 cup honey ( if I don't have honey I use reg. sugar)
2 egg whites or ( egg beaters if you have them)
1 teaspoon vanilla extract
1) Coat and 8inch square pan with nonstick cooking spray. Evenly
spread the juice concentrate on the bottom of the pan, and sprinkle
with the brown sugar. Arrange the blueberries over the brown sugar.
2) Combine the flours, baking powder, and sugar, and stir to mix well.
Add the remaining ingredients, and stir to mix well again.
3) Pour the batter over the blueberries, spreading evenly. Bake a350
for 35 to 45 minutes, or just until a wooden toothpick inserted in the
of the cake comes out clean.
4) cool the cake at room temperature for 10 minutes. Loosen the sidesof
the cake by
running a sharp knife along the edges, and invert onto a serving platter.
Serve warm or at room temp. topping each piece with cool whip or icecream.
~~ AsHLeY wEdgEwOoD ~~
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