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.
Ingredients
- 2 cup Blueberries
- 1 stick Butter
- 1 cup Brown sugar
- 1.5 cup All-purpose flour
- 1.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter and brown sugar over medium heat until melted and smooth.
- Pour the mixture into a greased 9-inch round cake pan.
- Arrange the blueberries evenly on top of the sugar mixture.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the granulated sugar and softened butter.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Pour the batter over the blueberries in the cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Invert the cake onto a serving plate and let it cool completely.
- 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.