Prep 15 mins
Cook 40 mins
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.
- 6 tablespoons butter, softened, divided
- 1⁄4 cup packed brown sugar
- 2 cups fresh blueberries
- 3⁄4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄4 cups cups cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup milk
- whipped topping (optional) or ice cream (optional)
- In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
- Arrange blueberries in a single layer over brown sugar mixture;set aside.
- In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
- combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
- 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.
- NOTE: frozen blueberries can be used,do not thaw before adding to batter.
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!
This was a tasy desert, but I had to make it twice! The first time was a disaster, mostly my own fault. First, there wasn't a lot of info on the type of pan to use. I had the great idea of using a spring form pan; to get it out easily, anticipating it would be sticky. This cake is very short, only a couple of inches tall. More like shortbread. It certainly didn't fill the spring form pan enough to be able to invert as the directions said (should have thought that through a head of time). My second mistake was not trusting the directions. Cooking for 45 minutes seemed way too long to me. The "disaster" cooked for about 40 minutes. It wasn't fully cooked. I mistook the wet toothpic for blueberry juice. So my attempt to invert a short, uncooked cake in a too tall pan was a disaster. On my second attempt (good thing blueberries had been 4/$5 that week!) I used a 8 inch diameter 2 inch tall, non-stick pan that you'd use to cook a layer of a cake. That worked beautifully. Also, I cooked it for about 55 minutes. Finally, it was delicious.
I made this for Mother's Day and everyone thought it was very good! I baked it in a bundt pan and added more than one layer of blueberries (but not too many). It came out very pretty and smelled absolutely delicious while baking. I also bought 12 ounces of frozen blueberries and only used about half. Writing about it is making me want to bake it all over again!