Gluten-Free Blueberry Almond Upside Down Cake

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Gluten-Free Blueberry Almond Upside Down Cake

Gluten-Free Blueberry Almond Upside Down Cake
2 tbsp. butter
1/4 cup packed brown sugar
1½ cups fresh blueberries
2/3 cup sugar
1/4 cup butter, softened
2 eggs
3 egg whites
1 tsp. almond extract
1 tsp. vanilla extract
1/4 cup plain, fat-free Greek yogurt
2 cups lightly packed almond flour
1/4 cup all-purpose gluten-free baking mix
2 tsp. baking powder
1/2 tsp. baking soda

Prep: 20 minutes Cook: 35 to 40 minutes Serves: 8 to 10

1. Preheat oven to 350°F. For topping, place butter in a 9-inch round baking pan and place in oven until melted. Sprinkle evenly with brown sugar and blueberries, placing more blueberries around the edges and fewer in the center.
2. For cake, beat sugar and butter in a large bowl until fluffy. Add eggs, egg whites and extracts and beat until well mixed; stir in yogurt. Stir in almond flour, baking mix, baking powder and baking soda. Spread batter evenly over blueberries.
3. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let stand for 5 minutes, then invert onto a serving plate.

Nutritional Information:
Nutrition per serving: 366 calories, 10 g protein, 22 g total fat (6 g sat., 0 g trans),
33 g carbohydrate, 3 g fiber, 25 g sugar, 62 mg cholesterol, 238 mg sodium, 15 points


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