Blueberry Upside Down Cake
Blueberry upside down cake is wonderfully light cake with baked blueberries and topped with whipped cream!
| Ingredients | Directions | | 1) | 2 tbsp butter | (1-2) Melt butter and stir in brown sugar. Pour into 8” baking pan.
(3) Place the blueberries over the sugar in the pan evenly. Set aside.
(4-7) In a large bowl cream together butter and sugar, then add the egg and vanilla.
(8-10) In a separate bowl sift together flour and powder. Add to butter mixture alternately with the milk. Mix together well.
Pour over blueberries evenly. Bake at 350 F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Immediately turn out on a serving platter. Cool.
(11) Serve with whipped topping. | | 2) | 1/4 cup packed brown sugar | | ---------- | | 3) | 2 cups fresh blueberries | | ---------- | | 4) | 4 tbsp butter softened | | 5) | 3/4 cup sugar | | 6) | 1 egg | 7)
| 1 tsp vanilla | | ---------- | | 8) | 1 1/4 cups cake flour | | 9) | 1 1/2 tsp baking powder | | 10) | 1/2 cup milk | | 11) | Whipped topping |
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