Blueberry Inversion
- Servings : 12
- Ready In : 45 minutes
Very nice for supper. Double the serving size.
Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup unbleached flour
- 1 1/2 Tbsp Ener-G Baking Powder
- 2/3 cup raw sugar (or 3/4 tsp Stevia + 1/4 cup flour)
- 1/3 cup unsweetened applesauce (or canola oil for extra moist & Omega 3's)
- 3/4 cup water
- 3/4 cup soy milk
- 1 1/2 Tbsp vanilla
- 2 cups blueberries (fresh or frozen)
Directions
Step 1
Preheat oven to 375°F.
Step 2
Prepare a 9" square pan, or 9 x 13 for a thinner cake. Place blueberries* (see tips below) on the bottom.
Step 3
Mix dry ingredients, mix wet ingredients, and combine all quickly.
Step 4
Pour on top of blueberries and bake at 375°F for 10 min.
Step 5
Reduce heat to 350°F and bake for 20-30 min. Cool and serve upside down. Flip each piece as you serve.
Variation
Berry Good Cake: Use mixed berries thawed and thickened with 2-3 Tbsp cornstarch in place of blueberries. Very nice with Blackberry, Raspberry, etc.
Nutritional Info
Per serving:
-
Calories
150.5 -
Fat
0.7 g -
Cholesterol
0 mg -
Protein
3.4 g -
Carbohydrates
32.8 g -
Sugar
11.2 g -
Fiber
2.6 g -
Sodium
10.7 mg -
Potassium
110.5 mg
Notes
- For Sugar Free: use stevia.
- Add 1 cup more blueberries for 9 x 13 cake. This is more like a betty.
- Try: Sliced mangos, pears, apples, or any other fruit.
Recipe Source:
Healthy Home Cookin' Vol. 1 - Cakes, Puddings, Parfaits & More
Reprinted with permission from the author, Angela Poch.
Photograph © Angela Poch.
