Blueberry Upside-Down Cake

READY IN: 55mins
Recipe by Dotty2

Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe.

Top Review by Gerry

Another Dotty2 winner at our house! A long overdue review as I was intending to do a repeat with Saskatoons - that would have to make for a ten star! Saskatoons were few and far between this year - will have try for next summer! As BK and Violet have already said - the aroma while baking made for wonderful - moist and delicious and looks lovely! Made as posted using a bundt pan, topped with whipped cream. That bottom layer really adds to this upside-down cake. A keeper for sure!

Ingredients Nutrition

Directions

  1. In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
  2. Arrange blueberries in a single layer over brown sugar mixture;set aside.
  3. In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
  4. combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
  5. Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
  6. NOTE: frozen blueberries can be used,do not thaw before adding to batter.

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