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    You are in: Home / Recipes / Blueberry Upside-Down Cake Recipe
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    Blueberry Upside-Down Cake

    Blueberry Upside-Down Cake. Photo by musicnfood-1990

    1/2 Photos of Blueberry Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Redsie's Note:

    From Chatelaine magazine.

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    Ingredients:

    Serves: 10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F
    2. 2
      Place 2 tablespoons butter in a 9-inch round cake pan or divide butter among 8 muffin cups, placing about 3/4 teaspoon butter in each cup. Place pan or muffin tin in oven until butter is melted, from 1 to 2 minutes. Place on a heatproof countertop.
    3. 3
      Brush bottom and sides of pan or muffin cups with melted butter. Sprinkle 2 tablespoons brown sugar into butter on bottom of pan or about 3/4 teaspoon brown sugar into each muffin cup. Stir brown sugar into butter to evenly distribute. Evenly scatter blueberries over brown sugar mixture. They will form a thick layer.
    4. 4
      In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt.
    5. 5
      In a large bowl, using an electric mixer set on medium-high, beat 1/2 cup butter until creamy, about 1 minute. Gradually beat in granulated sugar until mixture is pale and texture resembles creamy whipped butter, at least 2 minutes. Beat in eggs, one at a time, beating well between additions and scraping down sides of bowl. Beat in almond extract and vanilla.
    6. 6
      Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be quite thick.
    7. 7
      Spoon evenly over berries. If using muffin cups, divide batter evenly among them. Gently smooth batter to completely cover berries.
    8. 8
      Bake in centre of 350F oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 40 to 45 minutes for cake and 20 to 25 minutes for muffins.
    9. 9
      Remove from oven and let stand in pan or muffin cups for just 5 minutes, then run a knife around outside edge of cake. Invert onto a large cake plate or flat surface for muffin cups. Serve warm or at room temperature. If making more than 1 day ahead, cover with a tent of foil and refrigerate. Briefly warm in microwave or bring to room temperature before serving.

    Ratings & Reviews:

    • on August 28, 2011

      45

      This cake was very delicious! I would have preferred a more moist cake, but the results were still fabulous. The directions were specific and easy to follow. Thank you for this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2007

      55

      This recipe was absolutely fabulous!!! Great taste and very easy to make. Also, makes for a beautiful presentation for popluck, church bazzar, or family dinner. Thanks for sharing, Redsie!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry Upside-Down Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 274.6
     
    Calories from Fat 115
    42%
    Total Fat 12.8 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 68.1 mg
    22%
    Sodium 327.7 mg
    13%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 1.2 g
    5%
    Sugars 21.1 g
    84%
    Protein 3.8 g
    7%

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