Blueberry Upside Down Cake
The upside-down cake dates back to the Middle Ages when cakes were often cooked in cast-iron skillets over an open fire.
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).
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In a saucepan, melt the butter and brown sugar over medium heat until melted and smooth.
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Pour the mixture into a greased 9-inch round cake pan.
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Arrange the blueberries evenly on top of the 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.
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Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with milk.
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Pour the batter over the blueberries in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes.
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Invert the cake onto a serving plate and let it cool completely.
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Serve and enjoy!
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.
