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: 3 cups Bluberries; 1 cup Sugar; 2 tablespoons Lemon rind grated; 1/3 cup Butter (soft); 2 Eggs; 1 teaspoon Vanilla; 2 cups Flour; 1 tablespoon baking Powder; 1/3 teaspoon Salt; 1 cup Milk (any: dairy, almond,cashew, coconut); 1 tablespoon Butter-for greased pan

Servings: persons

3 cups Bluberries
1 cup Sugar
2 tablespoons Lemon rind grated
1/3 cup Butter (soft)
2 Eggs
1 teaspoon Vanilla
2 cups Flour
1 tablespoon baking Powder
1/3 teaspoon Salt
1 cup Milk (any: dairy, almond,cashew, coconut)
1 tablespoon Butter-for greased pan

1
350 oven
2
Medium cake pan 8-9 inches square or round
3
Coat blueberries with 1/4 c sugar and toss with grated lemon rind
4
Pour blueberries into bottom of well buttered pan
5
Beat sugar and butter. Add vanilla and eggs. Beat until we'll blended.
6
Blend flour, baking powder, salt and add to mixture alternately with milk until batter is well mixed.
7
Spoon batter over berries
8
Bake 40 minutes
9
Serve warm with vanilla ice cream

691

kcal

Calories

Fat

102

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 11 ingredients. The key ingredients include: 3 cups Bluberries, 1 cup Sugar, 2 tablespoons Lemon rind grated, 1/3 cup Butter (soft), 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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