Ingredients:
1 cup blueberries
1/4 cup sugar plus 2-tablespoons
1/3 cup corn syrup
2 egg whites or egg substitute equal to one egg
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/3 cup oatmeal, uncooked
1/2 teaspoon lemon rind, grated
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 cup nonfat mayonnaise

Directions:
Spray bottom and sides of 9-inch layer cake pan. Line bottom with wax paper. In small bowl, combine blueberries and 2-tablespoons of sugar. Spoon into pan. In large 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 degree oven for 30 to 45 minutes or until top springs back when touched.

Remove from oven; let stand five minutes Loosen sides with metal spatula. Invert the Blueberry Oatmeal Cake onto a cooling rack and remove wax paper.

Nutrition information per 1/8th cake: Calories: 148.1, Fat: 0.4g, Carbohydrates: 35.3g, Protein: 2.7g, Sodium: 348mg, Dietary Fiber: 0.9g

See also:
Blueberry Muffins
Banana Blueberry Muffins
Blueberry Banana Shake
Blueberry Coffee Cake
Low Fat Apple Oat Coffee Cake
Blueberry French Toast

Back to Cake Recipe Collection