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Blueberry Upside-Down Cake

"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.
  • Makes
    6-8 servings

Ingredients

  • 6 tablespoons butter, softened, divided
  • 1/4 cup packed brown sugar
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup whole 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 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts
1 piece: 292 calories, 10g fat (6g saturated fat), 52mg cholesterol, 181mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 3g protein.

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