Blueberry Upside-Down Skillet Cake

Blueberry Upside-Down Skillet Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup butter, cubed

  • 1

    cup packed brown sugar

  • ¼

    cup orange juice

  • 1

    cup fresh or frozen blueberries

  • 1-½

    cups all-purpose flour

  • ½

    cup sugar

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • 1

    egg

  • ½

    cup 2% milk

  • ½

    cup butter, melted

  • ½

    teaspoon almond extract

  • Optional toppings: vanilla ice cream, whipped cream and toasted almonds

Directions

Preheat oven to 400°. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired. Yield: 8 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


Nutrition

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