Blueberry Upside-Down Cake

Source: Taste of Home June/July 2004

Category: Dessert

Type: Cakes

Classifications: Cakes, Brownies,Pies & Pu

Qty Measure Ingredient


6 tablespoons butter, softened;divided

1/4 cup packed brown sugar

2 cups fresh blueberries

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups cake flour

1 1/2 teaspoons baking powder

1/2 cup milk

Whipped topping, optional

Instructions: In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-inch 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* 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.



Background: Recipe by: Charlotte Harrison, North Providence, Rhode Island

Serves: 6

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