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Cake-Topped Blueberry Dessert

By: Ellen Carleton

"Bountiful blueberries are the basis for this refreshing meal-ender from Ellen Carleton of Mont Vernon, New Hampshire. 'A yummy cake layer with delicate orange flavor crowns sweet berries--it's perfect for summer menus,' she says. 'And it can be made in a jiffy.'"

Rate/Review | Read Reviews (6)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

3 cups fresh or frozen blueberries
1/2 cup packed brown sugar
1 tablespoon butter or stick margarine
3 tablespoons shortening
1/2 cup sugar
1 egg
1 teaspoon grated orange peel
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup orange juice

Directions

In a saucepan, combine the blueberries, brown sugar and butter; cook for 5 minutes or until saucy. Pour into an 8-in. square baking dish coated with nonstick cooking spray. In a mixing bowl, cream shortening and sugar. Beat in egg and orange peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with orange juice, beating just until combined.
Drop batter by spoonfuls over blueberry mixture. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Serve warm.

Footnotes

Nutritional Analysis: One piece equals 241 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.