Blueberry Upside-Down Cake

Upside-down cakes became popular in the United States during the early 1900s, with pineapple being the most common fruit used. Blueberry upside-down cake is a delicious twist on this classic dessert.

This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Blueberry Upside-Down Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 8 Calories: 2800

Best Season: Summer

Ingredients

Servings

• 1 cup Blueberries
• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 1 stick Unsalted butter
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 2 large Eggs

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. Melt the butter and pour it into the prepared cake pan. Sprinkle the blueberries evenly over the melted butter.
3. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the milk, vanilla extract, and eggs. Mix until well combined.
4. Pour the batter over the blueberries in the cake pan.
5. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
7. Serve the blueberry upside-down cake warm or at room temperature.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.