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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    tlrichey's Note:

    Serve this blueberry cake with whipped topping or ice cream.

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    Serves: 6



    Units: US | Metric


    1. 1
      In a saucepan, combine butter, brown sugar, and 1/2 cup of the juice from canned blueberries; cook until sugar is dissolved. Cover bottom of a buttered 9-inch square baking pan with the drained blueberries; pour cooked syrup over them.
    2. 2
      In a mixing bowl, beat together the egg yolks, granulated sugar, and 5 more tablespoons of the blueberry liquid. Sift together the flour, baking powder, and salt; stir into the egg yolk mixture. Fold in egg whites. Pour batter over the blueberries in baking dish. Bake in a preheated 350° oven for 45 minutes. Remove cake from oven; immediately run spatula around edge of pan and invert onto a serving plate. Before lifting the pan off, let syrup drain onto the cake for a few minutes. Cut while still warm; top each serving with whipped cream, if desired.

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    Nutritional Facts for Blueberry Upside Down Cake

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 451.0
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 3.2 g
    Cholesterol 104.5 mg
    Sodium 521.8 mg
    Total Carbohydrate 95.7 g
    Dietary Fiber 2.2 g
    Sugars 75.8 g
    Protein 5.7 g

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