Blueberry Upside-Down Cake
Upside-down cakes have been around since the Middle Ages and were originally made with apples.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Blueberry Upside-Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a round cake pan.
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In a saucepan, melt the butter and brown sugar over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
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Pour the butter-sugar mixture into the greased cake pan, spreading it evenly.
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Arrange the blueberries on top of the butter-sugar mixture.
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In a mixing bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk.
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Pour the batter over the blueberries in the cake pan.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.
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Serve the blueberry upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 46g16%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
