Blueberry-Anise Upside Down Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Blueberry-Anise Upside Down Cake calories by ingredient
Introduction
Substitiute any fruit in season Substitiute any fruit in seasonNumber of Servings: 8
Ingredients
-
Brown Sugar, .75 cup, packed
Butter, unsalted, 4 tbsp
Blueberries, fresh, 3 cups
Anise Seed, 1 tsp
Flour, white, 1 cup
Whole Wheat Flour, 0.5 cup
Baking 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
Directions
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.
