Blueberry Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe. 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 cups cake flour |
1 1/2 teaspoons baking powder |
1/2 cup milk |
whipped topping (optional) or ice cream (optional) |
Directions:
1. In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8 baking pan.
2. Arrange blueberries in a single layer over brown sugar mixture;set aside.
3. In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
4. combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
5. Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
6. NOTE: frozen blueberries can be used,do not thaw before adding to batter.
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