Blueberry Upside-Down Cake

Blueberry Upside-Down Cake

Reminiscent of times past, this tasty retro cake has been given a Recipe Makeover, rendering a lower-calorie twist on the retro classic.

Per serving: 189 calories, 1.3g fat and 0.5g sat fat.

Saves: 218 calories, 17.3g fat and 5.7g sat fat!

Rating:

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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 30 mins

Yield: 6 x wedges

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

About this Recipe Makeover

Traditional upside-down cakes were made using syrupy pineapple or other fruit, whole milk, extra butter, and sugar, resulting in a calorie-laden dessert.

This made-over recipe trims and/or replaces the higher-calorie ingredients with lower-calorie, such as replacing whole milk with lower-fat milk, syrupy fruit with frozen blueberries, and cutting back on added sugar. The result is a tasty cake, reminiscent of the past.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 2 cup frozen blueberries, not thawed
  • 2 Tbsp sugar (1/8 cup) *
  • 1 tsp cornstarch
  • 1 package (about 6.5 oz) muffin mix, dry, any flavor (such as Krusteaz Fat-Free Wild Blueberry)
  • 1 egg, lightly beaten
  • 1/3 cup low-fat milk
  • 1 container (6 oz) fat-free, low-sugar blueberry yogurt (such as Dannon Light 'n Fit)
  • 1 stick + 4 Tbsp unsalted stick butter, divided
  • 1 cup unpacked brown sugar
  • 8 slices canned pineapple slices, in light syrup
  • 8 maraschino cherries, drained
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 large egg

Directions:

Preheat oven to 350F. Spray an 8-inch round baking pan with vegetable cooking spray; set aside.

Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan.

In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over-mix); gently spread batter over berries.

Bake in preheated oven until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; carefully invert onto a cake plate. Serve cake wedges with yogurt.

Variations:

* This original recipe called for more sugar. If desired and for a sweeter cake, make cake with 1/4 cup sugar instead of 1/8 cup (2 Tbsp).

Serving suggestion is not included in the nutritional analysis.

Tips:

Upside-down cakes are usually made in a pan with a curved bottom, baked, then turned over, allowed to set, and served upside-down.

Turning the cake upside down is a critical process, in order to avoid parts of the cake from sticking to the pan. In this case, flouring the pan is not advised.

Thanks to US Highbush Blueberry Council, adapted by CalorieKing staff