Blueberry Upside-Down Cake

This delicious Blueberry Upside-Down Cake is the perfect dessert for any occasion. It is a classic cake that is sure to please everyone.

The moist cake is topped with a sweet and tangy blueberry topping that will tantalize your taste buds. The combination of the tart blueberries and the sweet cake is a classic flavor combination that is sure to be a hit.

This easy to make cake is sure to be a crowd pleaser and will be a hit at any gathering.

Timing For Blueberry Upside-Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Yield: 1 9-inch cake

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Image Credit: www.upstateramblings.com

Ingredients

-1/2 cup (1 stick) unsalted butter, melted

-1/2 cup packed light brown sugar

-2 cups fresh blueberries

-1 1/2 cups all-purpose flour

-1 teaspoon baking powder

-1/4 teaspoon salt

-3/4 cup granulated sugar

-2 large eggs

-1 teaspoon pure vanilla extract

-1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 

Making a blueberry upside-down cake is a delicious way to enjoy a classic dessert. To begin, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch round cake pan with butter or margarine to ensure that the cake will come out of the pan easily.

2. In a medium bowl, mix together the ingredients.

Making a Blueberry Upside-Down Cake is a delicious and easy way to enjoy a classic dessert. The first step is to preheat the oven to 350°F and grease a 9-inch round cake pan.

In a medium bowl, mix together 1/2 cup packed brown sugar and 1/4 cup butter. Spread the mixture evenly in the bottom of the prepared pan. Arrange 1/2 pint of fresh blueberries over the sugar mixture.

3. Arrange 1 pint fresh blueberries over the sugar mixture.

, melt butter in a 9-inch round cake pan and sprinkle the bottom with a mixture of 1/3 cup of sugar and 1 teaspoon of cinnamon. Arrange 1 pint of fresh blueberries over the sugar mixture.

4. In a medium bowl, mix together ingredients with flour.

In a medium bowl, mix together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a separate bowl, cream together 1/2 cup butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs, one at a time, and then stir in 1 teaspoon of vanilla extract.

Image credit: www.tasteofhome.com

5. In a large bowl, cream together.

In a large bowl, cream together 1/2 cup butter and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1 teaspoon vanilla extract.

In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the creamed mixture, stirring until just combined.

6. Beat in the flour mixture alternately with 1/2 cup milk.

In a third bowl, beat together 1/2 cup of softened butter, 1 cup of granulated sugar, and 2 eggs until light and fluffy. Beat in the flour mixture alternately with 1/2 cup of milk.

7. Pour batter over the blueberries in the pan.

Finally, pour the batter over the blueberries in the pan. Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cake cool in pan for 10 minutes.

Pour the batter over the blueberries in the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Enjoy your delicious blueberry upside-down cake!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 slice (1/8 of cake)

Calories: 326

Total Fat: 13.4g

Saturated Fat: 6.4g

Trans Fat: 0.2g

Cholesterol: 66mg

Sodium: 218mg

Total Carbohydrates: 48.2g

Dietary Fiber: 1.6g

Sugars: 30.3g

Protein: 3.5g

Blueberry Upside-Down Cake: Family Fun Pack Cooking

Special Tips

    1. Make sure to use fresh, ripe blueberries for the best flavor.
    2. Grease the pan well before adding the blueberries to prevent sticking.
    3. Use a light hand when mixing the batter to keep the cake light and fluffy.
    4. Allow the cake to cool completely before inverting it onto a plate.
    5. Serve the cake warm with a dollop of freshly whipped cream.

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