Blueberry Upside-Down Cake – a delicious recipe with butter, brown sugar, fresh blueberries, sugar, egg, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8""baking pan.", "Arrange blueberries in a single layer over brown sugar mixture;set aside.", "In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.", "combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.", "Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.", "NOTE: frozen blueberries can be used,do not thaw before adding to batter."]
586
kcal
Calories
21
g
Fat
93
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tablespoons butter, softened, divided, 1/4 cup packed brown sugar, 2 cups fresh blueberries, 3/4 cup sugar, 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.
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