Blueberry Upside-Down Cake Recipe

Name: Blueberry Upside-Down Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk; 6 tablespoons margarine; 3/4 cup white sugar; 2 eggs; 2 tablespoons butter; 1/4 cup brown sugar; 2 cups blueberries

Servings: persons

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 tablespoons margarine
3/4 cup white sugar
2 eggs
2 tablespoons butter
1/4 cup brown sugar
2 cups blueberries

1
Combine flour, baking powder and salt in a bowl.
2
In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
3
Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
4
Put aside.
5
Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
6
Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
7
Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
8
Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
9
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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: 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Upside-Down Cake

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