Blueberry oatmeal cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blueberries |
| ¼ | cup | Sugar; +2 t |
| ⅓ | cup | Corn syrup |
| 2 | Egg whites; or sub. reconsti | |
| ¾ | cup | Flour, all-purpose |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Baking soda |
| ⅓ | cup | Oatmeal; uncooked |
| ½ | teaspoon | Lemon rind; grated |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cardamom |
| ½ | cup | Nonfat mayonnaise |
Directions
Recipe by: The Mormon Diet Cookbook Preparation Time: 1:10 Spray bottom and sides of 9" layer cake pan. Line bottom with wax paper.
In sm. bowl, combine blueberries and 2 T of sugar. Spoon into pan.
In lg. bowl, mix corn syrup and remaining sugar. Add egg whites or egg replacer; beat until light and fluffy. Combine dry ingredients and lemon rind. Stir into egg mixture, alternating with mayonnaise.
Carefully spoon over berries in pan. Bake in a 350 deg. F. oven for 30 - 45 min or until top springs back when touched. Remove from oven; let stand 5 min. Loosen sides with metal spatula. Invert on cooling rack and remove wax paper.
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