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1 hours
Prep: 25 minutes
Cook: 45 minutes
455 calories per serving view nutrition facts
1 cake
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| 1 | cup | flour, all-purpose | |
| 2/3 | cup | sugar | |
| 1/3 | cup | cornstarch | |
| 2 | teaspoons | baking powder | |
| 1/2 | teaspoon | salt | |
| 1 | each | egg | |
| 2/3 | cup | milk | |
| 1/3 | cup | corn syrup, light | |
| 1 | teaspoon | vanilla extract | |
| 1/4 | cup | brown sugar | packed |
| 2 | tablespoons | corn syrup, light | |
| 1 | tablespoon | lemon juice | |
| 1 | cup | blueberries | fresh or frozen |
Spray a 9 inch layer cake pan with cooking spray.
Add brown sugar, corn syrup and lemon juice together, stir to combine.
Put in pan.
Place pan in 350 degrees F. oven 3 minutes. Remove.
Add blueberries.
Prepare white cake batter.
For the cake batter, in a large bowl, combine flour, cornstarch, baking powder and salt.
In a medium bowl, using a fork or wire whisk, mix egg, milk, corn syrup and vanilla.
Add to flour mixture, stir until smooth.
Carefully spoon batter over blueberries, smoothing top.
Bake 35 to 40 minutes at 350 degrees F., or until a toothpick inserted in center comes out clean.
Immediately run a spatula around edge of pan, and invert onto a serving plate.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 354mg | 15% |
| Total Carbohydrate 105.0g | 35% |
| Dietary Fiber 2.0g | 7% |
| Sugars 50.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 3% | Vitamin C | 9% | |
| Calcium | 11% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Garlic. What would we do without it? Garlic's reputation precedes itself. And a ponderous reputation it is. Garlic has been alleged to...
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
