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Food Friday Recipe: Blueberry Upside-Down Cake

Ingredients

2 cups (1 pint) fresh blueberries

1 teaspoon cinnamon

1 teaspoon lemon juice

1 cup flour

½ cup sugar

¼ cup honey

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup milk

3 tablespoons butter, melted

Topping:

½ cup sugar

1 tablespoon cornstarch

¾ cup boiling water

Directions

Toss the blueberries with cinnamon and lemon juice, place in a greased 8-inch square baking dish.  In a bowl, combine flour, sugar, honey, baking powder and baking soda; stir in milk and butter.  Spoon batter over berries.  For topping, combine sugar and cornstarch, sprinkle over batter.  Slowly pour boiling water over all.  Bake at 325 degrees for 45-50 minutes or until a toothpick inserted at the thickest part comes out clean.

Makes 9 servings.

Source:  Seasons of the Market Cookbook, The Saratoga Farmers’ Market Association 25th Year Edition, edited by Liza Porter.

Per Serving: 180 calories; 4 g fat (2.5 g sat); 10 mg cholesterol; 39 g carbohydrate; 2 g protein; 2 g fiber; 160 mg sodium.

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