Blueberry-Lime Buttermilk Upside Down Cake
Upside down cakes were popularized in the early 20th century and became a popular dessert in American households.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Blueberry-Lime Buttermilk Upside Down Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
-
In a small bowl, toss the blueberries with the lime zest. Set aside.
-
In a medium bowl, whisk together the flour, baking powder, and salt.
-
In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
-
Sprinkle the brown sugar evenly over the bottom of the prepared cake pan. Arrange the blueberry mixture on top of the brown sugar. Pour the batter over the blueberries, spreading it evenly.
-
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Let it cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
