Blueberry Upside-Down Cake
TOTAL TIME: Prep: 10 min. Bake: 40 min.
YIELD: 9 servings.
This cake is a family favorite when blueberries are in season. —Charlotte Harrison, North Providence, Rhode Island
Ingredients
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6 tablespoons butter, softened, divided
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1/4 cup packed brown sugar
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2 cups fresh blueberries
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3/4 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1-1/4 cups cake flour
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1-1/2 teaspoons baking powder
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1/2 cup whole milk
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Whipped topping, optional
Directions
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1.
Preheat oven to 350º. 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.
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2.
In a large bowl, cream remaining 4 tablespoons butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; add to butter mixture alternately with milk, beating well after each addition. Carefully pour over blueberries.
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3.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts
1 piece: 261 calories, 9g fat (5g saturated fat), 42mg cholesterol, 157mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 3g protein.
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