Blueberry Upside Down Cake
Upside down cakes have been around for centuries and were traditionally made with seasonal fruits like apples and pears.
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 small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Pour the mixture into the greased cake pan.
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Arrange the blueberries evenly over the butter-sugar mixture.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, beat the sugar and eggs until light and fluffy. Stir in the vanilla extract.
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Gradually add the flour mixture to the egg mixture, alternating with the milk. Mix until just combined.
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Pour the batter over the blueberries in the cake pan.
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Bake for 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, then invert 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 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- 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.
