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Nutrition Facts
Serving Size 1 (105g) Recipe makes 10 servings
Calories 239
Calories from Fat 84		(35%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 155mg		6%
Potassium 103mg		2%
Total Carbohydrate 35.3g		11%
	Dietary Fiber 1.8g	7%
	Sugars 13.8g
Protein 4.5g		8%
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Healthy Upside-Down Berry Cake

Recipe #246187 | 1 hour | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: kennedyfish
Aug 13, 2007

This is a quick, healthy, yummy dessert that everybody in my family loved! From the August issue of Better Homes & Gardens — It took less than 20 minutes to prepare and you can customize it by adding your favorite berries. Sweet with only 1/2 cup sugar in the whole thing! The recipe called for 1 Tbsp. fresh snipped basil to be added with the dry ingredients, but I omitted it and it was wonderful!

SERVES 10 (change servings and units)

Ingredients

2 1/2 cups fresh blueberries or raspberries or cranberries or blackberries
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

Directions

1
Preheat oven to 350°F Grease 8-inch round cake pan, line bottom with parchment paper, grease. Arrange 1 1/2 cups berries in bottom of pan. Set aside. In bowl, stir together flour, cornmeal, basil (if desired), baking powder and salt. Set aside.
2
In another bowl, whisk together eggs, sugar, milk and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
3
Bake 40-45 minute or until pick inserted in center of cake comes out clean. Cool cake in pan 5 minute Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries, and basil.
4
You can make an optional glaze, by whisking together 1/3 cup powdered sugar, 2 teaspoons milk and 1 teaspoons lemon juice. Lightly brush on warm cake.