Blueberry Upside-Down Cake

Name: Blueberry Upside-Down Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 servings
Ingredients: 6 tablespoons butter, softened, divided; 1/4 cup packed brown sugar; 2 cups fresh blueberries; 3/4 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1-1/4 cups cake flour; 1-1/2 teaspoons baking powder; 1/2 cup 2% milk; Whipped topping, optional

Total Time Prep: 10 min. Bake: 40 min.

Yield 9 servings

Test Kitchen Approved

This cake is a family favorite when blueberries are in season. —Charlotte Harrison, North Providence, Rhode Island

Ingredients

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup 2% milk
Whipped topping, optional

Directions

Preheat oven to 350º. In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside.
In a large bowl, cream remaining 4 tablespoons butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; add to butter mixture alternately with milk, beating well after each addition. Carefully pour over blueberries.
Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts

1 piece: 261 calories, 9g fat (5g saturated fat), 42mg cholesterol, 157mg sodium, 43g carbohydrate (27g sugars, 1g fiber), 3g protein.

This cake is a family favorite when blueberries are in season. —Charlotte Harrison, North Providence, Rhode Island

Recipe Creator