blueberry upside down cake
- Number of Servings: 6
Ingredients
2 cups blueberries, washed and dried (may also use frozen blueberries)3/4 cup superfine sugar1 teaspoon grated lemon rind1/4 cup shortening1 egg1 teaspoon vanilla extract1-1/4 cups unbleached all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt2/3 cup milk+butter for the pan
PREPARATION:
Preheat oven to 350F.
1. Butter an 8-inch square pan.
2. 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.
3. In another bowl, beat the shortening and sugar together until fluffy
4. Beat in the egg and vanilla.
5. In another bowl, stir the flour, baking powder and salt together.
6. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
7. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user AIREDALEMOM.
Preheat oven to 350F.
1. Butter an 8-inch square pan.
2. 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.
3. In another bowl, beat the shortening and sugar together until fluffy
4. Beat in the egg and vanilla.
5. In another bowl, stir the flour, baking powder and salt together.
6. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
7. 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.
Number of Servings: 6
Recipe submitted by SparkPeople user AIREDALEMOM.
Nutritional Info Amount Per Serving
- Calories: 329.0
- Total Fat: 10.4 g
- Cholesterol: 44.0 mg
- Sodium: 246.7 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 2.0 g
- Protein: 5.0 g
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