BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
BLUEBERRY UPSIDE-DOWN CAKE
Make and share this Blueberry Upside-Down Cake recipe from Food.com.
Provided by Celeste
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in an 8 inch square baking pan.
- Add brown sugar and mix well.
- Pour pie filling over brown sugar.
- Add egg and milk to cake mix according to package directions.
- Pour over pie filling.
- Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn upside down on plate.
- Serve warm with whipped cream.
Nutrition Facts : Calories 319.6, Fat 7.8, SaturatedFat 2.9, Cholesterol 33.7, Sodium 261, Carbohydrate 59.9, Fiber 1.8, Sugar 44.2, Protein 3
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
UPSIDE-DOWN BLUEBERRY-LEMON CAKE
This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY UPSIDE-DOWN CAKE
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
- Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.
BLUEBERRY-LEMON UPSIDE-DOWN CAKE
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY UPSIDE-DOWN CAKE
Make and share this Blueberry Upside-Down Cake recipe from Food.com.
Provided by Cheffet22
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, baking powder and salt in a bowl.
- In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
- Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
- Put aside.
- Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
- Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
- Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
- Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
- Enjoy!
Nutrition Facts : Calories 339.7, Fat 13.8, SaturatedFat 4.3, Cholesterol 63.7, Sodium 411.2, Carbohydrate 50.2, Fiber 1.5, Sugar 29.1, Protein 5.1
BLUEBERRY UPSIDE-DOWN CAKE
Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe.
Provided by Dotty2
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
- Arrange blueberries in a single layer over brown sugar mixture;set aside.
- In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
- combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
- Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
- NOTE: frozen blueberries can be used,do not thaw before adding to batter.
Nutrition Facts : Calories 391.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 68.6, Sodium 198.9, Carbohydrate 64.6, Fiber 1.6, Sugar 38.9, Protein 4.5
BOOZY BERRY UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS
The English influence on Quebec cuisine can be seen in the name of this recipe. "Pouding" comes from the English word pudding, but Quebec poudings are baked rather than steamed and so they resemble cakes more than English puddings. Posted for Zaar World Tour II.
Provided by Elmotoo
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter an 8-inch square pan.
- In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
- In another bowl, beat the shortening and sugar together until fluffy.
- Beat in the egg and vanilla.
- In another bowl, stir the flour, baking powder and salt together.
- Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
- Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
- To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.
Nutrition Facts : Calories 229.4, Fat 8.4, SaturatedFat 2.9, Cholesterol 26.6, Sodium 154, Carbohydrate 35.8, Fiber 1.3, Sugar 20.1, Protein 3.4
BLUEBERRY UPSIDE DOWN DESSERT
Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.-Nancy Kramer, Newmanstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.
Nutrition Facts :
LEMON BLUEBERRY UPSIDE-DOWN CAKE
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Provided by Hurricane
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
- Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
- Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
- Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
- Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g
BLUEBERRY UPSIDE DOWN CAKE
I love fresh blueberries. When web surfing I ran across this recipe. I haven't tried it yet but it sounds wonderful.
Provided by PaulaG
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Spray and 8x8-inch pan with non-stick cooking spray and set aside.
- Sift together dry ingredients and set aside.
- Cream butter and sugar; add egg, beating well.
- Stir in molasses.
- Add flour mixture alternately with buttermilk.
- For topping, mix butter, sugar, lemon rind and corn syrup and pour evenly into prepared pan; add berries.
- Pour batter over berries and bake for about one hour.
- Remove from oven and turn upside down over a serving plate.
- Allow to sit until all the topping comes out of the pan.
- Serve warm with whipped cream.
BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
- Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
- Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
- Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
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