Blueberry Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 cake flour |
1-1/2 teaspoons baking powder |
1/2 cup milk |
whipped topping, optional |
Directions:
1. 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.
2. 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.
3. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. Yield: 6-8 servings.
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