Instructions: CAKE 1 c flour 2/3 c sugar* 1/3 c cornstarch 2 ts baking powder 1/2 ts lite salt, optional 1/2 c Egg Beaters 2/3 c skim milk 1/3 c light corn syrup 1 ts vanilla BLUEBERRY SAUCE 1/4 c brown sugar** 2 tb light corn syrup 1 tb lemon juice 1 c fresh or frozen blueberries

*Or 1/3 cup sugar and 4 packets Sweet n Low
**Or 2 tablespoons brown sugar and 1/2 teaspoon Sweet n Low

Spray a 9" round layer cake pan with a nonstick spray. Add brown sugar, corn syrup, and lemon jice; stir to combine. Place pan in 350F. oven for 3 minuts. Remove. Add blueberries. Set aside. Prepare cake batter.

Cake Batter: In large bowl, combine flour, sugar, cornsatrch, baking powder and salt. In a medium bowl, using a fork or wire whisk, mix Egg Beaters, milk, corn syrup and vanilla. Add to flour mixture; stir until smooth.

Carefully spoon batter over berries, smoothing top. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake.

Immediately run spatula around edge of pan and invert cake onto serving plate.

Butter Busters by Pam Mycoskie

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