Blueberry Upside Down Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this recipe in 1968 in an Alaskan travel guide magazine. Originally done in a cast iron skillet, I now do in a non-stick oven proof skillet. The Kirschwasser drizzled over the top is out of this world or you can use a sweet dessert wine. Ingredients:
1/4 cup butter |
2 cups frozen blueberries |
1 cup dark brown sugar |
3 eggs |
1 cup granulated sugar |
1/4 cup milk |
1 cup sifted flour |
1 tsp baking powder |
1/4 tsp salt |
Directions:
1. Melt butter in a 10 inch oven proof skillet. (non stick is best) Remove from heat. Add brown sugar, stir and spread out and top with the frozen blueberries spread evenly.
2. Beat eggs with sugar in a bowl until light and fluffy. Then add milk and beat again.
3. Combine dry ingredients in another bowl and add to egg and sugar mixture using low speed on mixer.
4. Pour over the blueberries making sure to cover them.
5. Bake at 350 for 45 minutes.
6. Immediately loosen from sides and invert skillet onto your serving dish. Let it sit for a minute or two until all the juices drip down on to the cake.
7. Serve warm with whipped cream. Drizzle a little Kirschwasser over the top.
8. Enjoy life
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