Dessert

Blueberry Upside Down Cakes is for Dessert.

Blueberry Upside Down Cakes takes 15 minutes to prepare.

Blueberry Upside Down Cakes takes 15 minutes to cook.

Blueberry Upside Down Cakes makes 6 servings.

The ingredients for Blueberry Upside Down Cakes are:

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

Here is how you make Blueberry Upside Down Cakes:

Put oven rack in upper third of oven and preheat oven to 425°F. Spray large (1 cup size) muffin cups, with non-stick sprayHeat margarine in a 12-inch heavy skillet over moderate heatuntil 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 whiskuntil just combined.Divide batter among muffin cups and bake until golden and a wooden pick orskewer 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 overmuffin 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HAWGWILD1.

The nutritional information for Blueberry Upside Down Cakes is:

• 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