It’s The Berry Best!
Blueberry Upside Down Cake
Whether blueberries are in season or not, this cake makes a great dessert for any occasion. It can be made with fresh or frozen blueberries.
- 1/4 pound butter (1 stick) softened, divided
- 1/3 cup brown sugar
- 2 cups fresh blueberries rinsed
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1-1/2 cups all purpose flour 1-1/2
- 1-1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup milk
Preheat oven to 350°F. Prepare an 8 or 9 inch spring form pan with cooking spray and or parchment paper. Melt 2 tbsp. butter in a small sauce pan. Add the brown sugar and whisk over medium heat until the sugar has fully dissolved. Pour the melted sugar into the spring form pan and spread to cover the bottom of the pan.
In a medium sized mixing bowl add the remaining butter (6 tbsp.). Beat the sugar and butter together until fluffy. Beat in the vanilla and eggs until smooth.
Mix together the flour, baking soda, and salt in a separate bowl. Gradually beat the flour mixture along with the milk into the first bowl with the other ingredients. The batter is now ready.
Pour the batter into the spring form pan over the blueberries and smooth it out to level it. Place the pan onto a baking sheet and bake for 40 to 45 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool for 30 minutes before inverting it onto a serving dish. Serve with a dollop of whipped cream and left over blueberries for garnish.
Did you know: Blueberries are full of Vitamin C, fiber, and antioxidents. Scientists believe these berries can fight disease, prevent some kinds of cancer, and even build healthy brain function. No wonder Native Americans started picking wild blueberries 13000 years ago.