Blueberry Upside Down Cake Recipe

Name: Blueberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp. Butter, soft and divided; 2 c. fresh Blueberries; 3/4 c. Sugar; 1 Egg; 1 tsp. Vanilla; 1/2 c. Milk; 1/3 c. packed Brown Sugar; 1 1/4 c. Cake Flour; 1 1/2 tsp. Baking Powder; Whipped Topping (optional)

Servings: persons

1
In a small saucepan, melt 2 tbsp. butter; stir in brown sugar.
2
Spread in ungreased 8 in. baking dish.
3
Arrange blueberries in a single layer over brown sugar mixture.
4
Set aside.
5
In a large mixing bowl cream remaining ingredients and beat in sugar.
6
Add egg and vanilla.
7
Mix well. Combine flour and baking powder.
8
Add to creamed mixture alternately with milk. Carefully pour over blueberries.
9
Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near center comes out clean. Immediately invert on a serving platter. Serve with whipped topping if desired.

802

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp. Butter, soft and divided, 2 c. fresh Blueberries, 3/4 c. Sugar, 1 Egg, and more.

Yes, Blueberry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Upside Down Cake

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