Blueberry Upside-Down Cake Recipe

Blueberry Upside-Down Cake Recipe
Photo by: Taste of Home
Rating

100% would make again

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

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  • 6-8 Servings
  • Prep: 10 min. Bake: 40 min.

Ingredients

  • 6 tablespoons butter, softened, divided
  • 1/4 cup packed brown sugar
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup milk
  • Whipped topping, optional

Directions

  • In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside.
  • In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
  • Carefully pour over blueberries. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 292 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 181 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry Upside-Down Cake published in Taste of Home June/July 2003, p54

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Reviews for Blueberry Upside-Down Cake (1)

Blueberry Upside-Down Cake Recipe

Blueberry Upside-Down Cake

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Did you modify it? Would you make it again? Rate it today!

Reviewed on Dec. 28, 2008 by Joscy

This cake sounds wonderful; have not made yet, but will. There's a blueberry picking farm near our home which we go to every summer. We freeze blueberries to enjoy year round.

Thank you for sharing this recipe.

Sincerely,

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