Baking: Cakes, Cookies, Muffins: 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!
Author: US Highbush Blueberry Council, adapted by CalorieKing staff
Date: December 26, 2012
Suggestions: 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.
Serves: 6 person(s)
Yield: 6 x wedges
Preparation Time: 20 mins
Cooking Time: 30 mins
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.
| Recipe Makeover|
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)
| Traditional Recipe|
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
Preheat oven to 350ºF. 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.
* 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.
|Calories:||189 cals||407 cals|
|Kilojoules:||789 kJ||1,701 kJ|
|Fat||1.3 g||18.6 g|
|Carbohydrates||40.9 g||57.7 g|
|Protein||4.7 g||4.1 g|
|Cholesterol||33.3 mg||46.6 mg|
|Sodium||276 mg||265 mg|
|Saturated Fat||0.5 g||6.2 g|
|Fiber||2.9 g||1.2 g|
|Calcium||90.0 mg||140.0 mg|
|Total Sugars||23.5 g||38.7 g|