Sometimes when I cook, things don't always turn out as I hoped, as with this recipe. When I turned it out of the pan, it didn't release properly from my old baking tin so that it ended up a broken jumble on the plate (the reason why there's no pretty picture). But the taste was terrific and this dessert was a real hit with my family, so I wanted to share it anyway. Next time when I make this, I'll be sure to coat the pan liberally with the cooking spray or just plan to eat it like a cobbler.
The benefit of substituting almond and coconut alternative flours for most of the white flour not only adds more nutrients to the finished product, but also fiber (something we all need more of in our diet). It is most notably the coconut flour that brings fiber to this recipe. If you've never tried using coconut flour to make pastries, cookies or pancakes, I highly recommend it. I love the creamy, rich texture it brings to my baked goods. It's best for sweet recipes, as it adds a hint of natural coconutty sweetness to the mix.
Blueberry Upside Down Cake
(Makes 8 servings)
1½ cups fresh blueberries, washed and drained (or frozen can be substituted)
2 tablespoons blueberry, grape jelly or seedless blackberry jam
1 teaspoon Splenda granular or 1 packet
1 tablespoon water
1 tablespoon lemon juice
2/3 cup almond flour (or finely ground almonds)
¼ cup coconut flour
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons zero trans-fat buttery spread (I use Smart Balance)
2/3 cup Splenda granular
Zest of 1 lemon (about 1½ teaspoons)
2/3 cups skim or almond milk (original flavor)
1. Preheat oven to 350-degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
2. In a small microwaveable bowl, mix together the water and jelly. Microwave for a few seconds until jelly melts. Add the blueberries, 1 teaspoon Splenda and lemon juice. Stir to coat berries with jelly mixture. Pour into the prepared cake pan and spread into an even layer; set aside.
3. In a medium bowl, sift together the flours, baking powder and salt. In a large bowl and using a handheld or standing mixer, cream together the buttery spread and 2/3 cup Splenda. Beat until smooth and creamy. Add egg and lemon zest and beat well. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Beat on medium speed for 1 minute. The batter should be thick, but pourable. Spoon batter over berries in pan and spread gently to cover berry mixture while being careful not to stir the berry juice into the batter.
4. Bake for 30-35 minutes or until toothpick comes out clean and the surface is golden. Cool pan on a wire rack for about 5 minutes. Place large plate over the pan and invert cake so blueberries are on top. Let cool another 10-15 minutes until no longer steaming hot. Serve warm or at room temperature. Top with whipped cream, if desired (optional).
Nutritional Information per serving: 219.5 calories, 23.5 g carbohydrate, 12.7 g total fat, 2.7 g saturated fat, 254 mg sodium, 4.8 g fiber, 4.7 g protein
Original recipe by Kathy Sheehan, copyright 2010