Blueberry Upside Down Cake

By 1For_Him

Ingredients

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

Preparation

Step 1

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 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 piece) equals 292 calories, 10 g fat (6 g saturated fat), 52 mg cholesterol, 181 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry Upside-Down Cake published in Taste of Home June/July 2003, p54