Sunday, November 20, 2011

Blueberry Upside Down Cake

This was you, the viewers request on my poll last week. I found this recipe in a Taste of Home magazine. It made the whole house smell like a blueberry muffin to me or a blueberry pancake if you ask my husband! It is amazingly good! I made sure I loaded the pan w/ as many blueberries as I could since I LOVE cooked blueberries. Great summer time treat!


  • 6 Tbsp butter, softened, divided
  • 1/4 cup packed brown sugar
  • 2 cups blueberries
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract (little secret; I was out of this and used my vanilla creamer instead!)
  • 1 1/4 cups cake flour 
  • 1 1/2 tsp baking powder
  • 1/2 cup milk
  • Whipped topping, optional

In a small saucepan, melt 2 tbsp butter; stir in brown sugar. Spread into and ungreaded 8" square (as you can see I used a round) baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside.

In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately w/ milk, beating well after each addition. Carefully pour over blueberries.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve w/ whipped topping if desired.


1 comment:

Little Sister said...

I'm not too big on blueberry. Maybe you can bring it down to mom for Thanksgiving and I can taste it there!

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