Blueberry Upside Down Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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I love fresh blueberries. When web surfing I ran across this recipe. I haven't tried it yet but it sounds wonderful. Ingredients:
1 1/2 cups flour |
1/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon allspice |
3/4 teaspoon ground ginger |
1/2 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 cup molasses |
1/2 cup buttermilk, plus |
2 tablespoons buttermilk |
2 tablespoons butter, softened |
1/4 cup sugar |
1 lemon, rind of, grated |
2 tablespoons corn syrup |
2 cups blueberries |
Directions:
1. Preheat oven to 325°F.
2. Spray and 8x8-inch pan with non-stick cooking spray and set aside.
3. Sift together dry ingredients and set aside.
4. Cream butter and sugar; add egg, beating well.
5. Stir in molasses.
6. Add flour mixture alternately with buttermilk.
7. For topping, mix butter, sugar, lemon rind and corn syrup and pour evenly into prepared pan; add berries.
8. Pour batter over berries and bake for about one hour.
9. Remove from oven and turn upside down over a serving plate.
10. Allow to sit until all the topping comes out of the pan.
11. Serve warm with whipped cream.
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