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Ingredients
| salted butter: 6 Tbl (softened//divided) |
| light brown sugar (packed): 1/4 cup |
| blueberries: 2 cups (fresh) |
| granulated sugar: 3/4 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| cake flour: 1 1/4 cups |
| baking powder: 1 1/2 tsp |
| 2% milk: 1/2 cup |
| frozen whipped topping |
Blueberry Upside-Down Cake
Credit: AllRecipes
User rating:
"'This cake is a family favorite when blueberries are in season,' writes Charlotte Harrison of North Providence, Rhode Island. 'It's also delicious served with vanilla ice cream.'"
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Prep Time
10 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
Directions
- In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries.
- Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center of cake comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.