Wednesday, February 29, 2012

Blueberry Upside-Down Cake

From: Taste of Home  

6 Tbsp butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 cup milk

In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-inch baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. In a large mixing bowl, cream remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350 degrees for 40-45 minutes or until done. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. 

What I did differently from this recipe:

What I'll do differently next time:

Thumbs up! Oh, what a yummy and simple dessert! Great for using those blueberries I froze from last summer! Now, I have made something very similar to this in the past. I don't remember what that recipe tasted like exactly (although I gave it a thumbs up too!) but I think I like the berries being on top instead of on the bottom of the cake. I highly recommend you try this recipe! Great for dessert and breakfast! :)


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