Ingredients
- 2 cups frozen blueberries, not thawed
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1 package (6
- 5 or 7 ounces) 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
Quick notes
Per serving: 230 calories; 41 g carbohydrate; 5 g total fat
Number of servings (yield): 6
