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Blueberry Upside-Down Cake Recipe

Blueberry Upside-Down Cake Recipe

"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."
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Bake at 350º 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.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.