Blueberry Upside Down Cake
Upside down cakes originated in the Middle Ages as a way to showcase fruits and prevent them from spoiling.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Blueberry Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved. Pour the mixture into the prepared cake pan.
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Arrange the blueberries over the butter-sugar mixture.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, beat the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract.
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Gradually add the flour mixture to the egg mixture, alternating with the milk. Begin and end with the flour mixture.
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Pour the batter over the blueberries in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
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Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
