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Upside Down: Upside-Down Berry Cakes

Source of Recipe

Cooking Light Magazine, August 1997


List of Ingredients

1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1 dash salt
1/4 cup skim milk
4 teaspoons reduced-calorie stick margarine melted
cooking spray
1 cup fresh blueberries


Recipe

Preheat oven to 375ºF. Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with 1/2 cup blueberries. Bake at 375ºF for 35 minutes or until lightly browned and fruit topping is bubbly. Yield: 2 servings.