3/4 cup butter, divided 1/2 cup splenda "brown sugar" 2 cups blueberries, washed, rinsed and shaken dry 2 tsp grated lemon rind 1/2 cup splenda 2 egg whites 1 1/2 cups flour 1/2 tsp baking powder 1/2 cup skim milk
Heat oven to 375 degrees. Melt the 1/4 cup butter in a 8" cast iron skillet. Sprinkle the melted butter with the brown sugar and stir to mix. In a bowl toss the blueberries with the lemon rind and add to the skiller and distribute evenly. With an electirc mixer cream the remaining 1/2 cup butter and sugar till fluffy. Add egg whites and beat well. Add dry ingredients alternately with milk, beating till smooth. Spread over berries. Bake 30 to 40 minutes or till the cake is lightly browned on top and tests done with a toothpick. Let stand 20 minutes to cool. Place a large serving plate over the skillet and hold tightly against the cake. Carefully flip over the cake to remove from the pan. You may have to shake slightly. And if any berries stay in the pan put them back onto the cake. Serves 8 tov 10
__________________ cat lover We Welcome Strays
When I was young we used to go "skinny dipping"; now we just "chunky dunk"
cat lover 
When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
