Blueberry-Anise Upside Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Brown Sugar, .75 cup, packedButter, unsalted, 4 tbspBlueberries, fresh, 3 cupsAnise Seed, 1 tsp Flour, white, 1 cup Whole Wheat Flour, 0.5 cupBaking Powder, 1.5 tsp Baking Soda, 1 tsp Salt, .5 tsp Butter, unsalted, .5 cup Granulated Sugar, .67 cup Vanilla Extract, .5 tsp Egg, fresh, 2 large Buttermilk, lowfat, .5 cup Milk, 1%, .25 cup
In a large oven-proof skillet (or cast-iron pan), melt butter and sprinkle brown sugar over. Heat for 3 minutes (not all sugar will melt). Remove from heat and add blueberries in one layer over brown sugar.
Preheat oven to 350-degrees F.
Finely grind anise seeds. Combine ground anise, flours, baking powder and soda, and salt. In another bowl beat together butter and sugar and add vanilla and eggs. Add flour mixture alternately with buttermilk and milk and beat just until combined (do not overbeat).
Spoon batter over blueberries and bake for about 45 minutes or until tester comes out clean. Cool cake in skillet on a rack for about 15 minutes, then invert onto plate. Serve warm or at room temperature.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMAPAJAMA1.
Preheat oven to 350-degrees F.
Finely grind anise seeds. Combine ground anise, flours, baking powder and soda, and salt. In another bowl beat together butter and sugar and add vanilla and eggs. Add flour mixture alternately with buttermilk and milk and beat just until combined (do not overbeat).
Spoon batter over blueberries and bake for about 45 minutes or until tester comes out clean. Cool cake in skillet on a rack for about 15 minutes, then invert onto plate. Serve warm or at room temperature.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMAPAJAMA1.
Nutritional Info Amount Per Serving
- Calories: 437.0
- Total Fat: 19.1 g
- Cholesterol: 93.9 mg
- Sodium: 445.3 mg
- Total Carbs: 70.9 g
- Dietary Fiber: 2.8 g
- Protein: 5.5 g