This is another great dessert idea for the 4th of July or any summertime event. I originally tried this with cherry upside- down cakes and it was also very good. The blueberry cakes are a bit easier since you do not have to prep the berries.
Blueberry Upside- Down Cakes: makes 4 (6 points+)
- 3 T. packed light brown sugar
- 2 c. blueberries
- 2/3 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. baking soda
- 1/3 c. sugar
- 2 T. light stick butter
- 1 egg
- 1/2 tsp. vanilla
- 1/3 c. lowfat buttermilk
Preheat oven to 350. Spray 4 ramekins with cooking spray.
Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with equal amounts of blueberries.
Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.