Ingredients
- 2 cups frozen blueberries, not thawed
- 1⁄4 cup sugar
- 1 teaspoon cornstarch
- 1 package muffin mix, any flavor
- 1 egg, lightly beaten
- 1⁄3 cup low-fat milk
- 1 container (6 ounces) fat-free blueberry yogurt
Instructions
- 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 until center springs back when gently pressed, 25 to 30 minutes
- Cool 5 minutes in pan
- Invert onto a cake plate
- Serve cake wedges with yogurt
About This Recipe
This Blueberry Upside Down Cake offers a fresh, modern take on a classic dessert. A radiant layer of blueberries covers your favorite muffin mix, which is complemented by the slight tartness of blueberry yogurt. No matter the occasion, Blueberry Upside Down Cake is a new take on cake that will wow the toughest critics!