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"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."
Nutritional 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.
Originally published as Blueberry Upside-Down Cake in Taste of Home June/July 2003, p54
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Reviewed on Feb. 01, 2010 by jennoelle13
YES, I would definately make this recipe again. I made it for my Father's birthday because he loves blueberries and it tasted really good. It was a refreashing change from a frasted cake.
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,
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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