Ingredients:
2 tablespoons butter
1/2 cup brown sugar, packed
6 plums, sliced ( and peeled if the skins are getting old and wrinkly)
2/3 cup blueberries ( I use thawed frozen ones that I picked in the summer.)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cups Splenda sugar substitute ( or sugar if you’re not dieting)
2 tablespoons lemon zest
2 eggs
2 teaspoons vanilla
1 1/3 cups low-fat buttermilk
Directions:
Preheat oven to 350 degrees Fahrenheit.
Put the butter in a 13×9 baking dish (I use a glass casserole dish) and let the butter melt in the oven while it’s preheating.
Sprinkle the brown sugar evenly over the melted butter.
Arrange plum slices over brown sugar.
Sprinkle with blueberries.
Sift together the dry ingredients. Add lemon zest.
Beat together wet ingredients; eggs, vanilla, buttermilk.
Make a well in the dry ingredients.
Dump in the wet mixture.
Mix just until moistened.
Pour batter over the plums and blueberries.
Bake for 30 minutes; test with a toothpick.
When done, cool for about 8 minutes.
Now, carefully, invert onto a 13×9 serving plate if you have one or into another 13×9 casserole dish (which is what I do) so that the bottom is now on top.
See how pretty this is?
Servings: 12-18
Time preparation: 12 min.
Time total: 42 min.