Homemade Blueberry Upside Down Cake Recipes

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BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

Make and share this Blueberry Upside-Down Cake recipe from Food.com.

Provided by Cheffet22

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 tablespoons margarine
3/4 cup white sugar
2 eggs
2 tablespoons butter
1/4 cup brown sugar
2 cups blueberries

Steps:

  • Combine flour, baking powder and salt in a bowl.
  • In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
  • Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
  • Put aside.
  • Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
  • Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
  • Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
  • Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
  • Enjoy!

Nutrition Facts : Calories 339.7, Fat 13.8, SaturatedFat 4.3, Cholesterol 63.7, Sodium 411.2, Carbohydrate 50.2, Fiber 1.5, Sugar 29.1, Protein 5.1

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

Steps:

  • Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
  • Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

BOOZY BERRY UPSIDE-DOWN CAKE



Boozy Berry Upside-Down Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 15

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
  • Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
  • Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
  • Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

LEMON BLUEBERRY UPSIDE-DOWN CAKE



Lemon Blueberry Upside-Down Cake image

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Provided by Hurricane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
  • Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
  • Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
  • Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
  • Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

Make and share this Blueberry Upside-Down Cake recipe from Food.com.

Provided by Celeste

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons margarine
1/3 cup brown sugar
1 (16 ounce) can lucky leaf blueberry pie filling
1 egg, beaten
1/2 cup milk
9 ounces yellow cake mix

Steps:

  • Melt butter in an 8 inch square baking pan.
  • Add brown sugar and mix well.
  • Pour pie filling over brown sugar.
  • Add egg and milk to cake mix according to package directions.
  • Pour over pie filling.
  • Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
  • Cool for 5 minutes.
  • Turn upside down on plate.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 319.6, Fat 7.8, SaturatedFat 2.9, Cholesterol 33.7, Sodium 261, Carbohydrate 59.9, Fiber 1.8, Sugar 44.2, Protein 3

BLUEBERRY UPSIDE DOWN CAKE



Blueberry Upside Down Cake image

I love fresh blueberries. When web surfing I ran across this recipe. I haven't tried it yet but it sounds wonderful.

Provided by PaulaG

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 17

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk, plus
2 tablespoons buttermilk
2 tablespoons butter, softened
1/4 cup sugar
1 lemon, rind of, grated
2 tablespoons corn syrup
2 cups blueberries

Steps:

  • Preheat oven to 325°F.
  • Spray and 8x8-inch pan with non-stick cooking spray and set aside.
  • Sift together dry ingredients and set aside.
  • Cream butter and sugar; add egg, beating well.
  • Stir in molasses.
  • Add flour mixture alternately with buttermilk.
  • For topping, mix butter, sugar, lemon rind and corn syrup and pour evenly into prepared pan; add berries.
  • Pour batter over berries and bake for about one hour.
  • Remove from oven and turn upside down over a serving plate.
  • Allow to sit until all the topping comes out of the pan.
  • Serve warm with whipped cream.

BLACKBERRY UPSIDE DOWN CAKE



Blackberry Upside Down Cake image

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Provided by PamelaP

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g

BLUEBERRY UPSIDE-DOWN SKILLET CAKE



Blueberry Upside-Down Skillet Cake image

Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
1 cup packed brown sugar
1/4 cup orange juice
1 cup fresh or frozen blueberries
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup 2% milk
1/2 cup butter, melted
1/2 teaspoon almond extract
Optional toppings: Vanilla ice cream, whipped cream and toasted almonds

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other 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 until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.

Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY UPSIDE DOWN CAKE RECIPE - (4.5/5)



Blueberry Upside Down Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

Steps:

  • In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

BLUEBERRY PRESERVES



Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories     Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

  • Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe.

Provided by Dotty2

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

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 cups cake flour
1 1/2 teaspoons baking powder
1/2 cup milk
whipped topping (optional) or ice cream (optional)

Steps:

  • In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
  • Arrange blueberries in a single layer over brown sugar mixture;set aside.
  • In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
  • combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
  • Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
  • NOTE: frozen blueberries can be used,do not thaw before adding to batter.

Nutrition Facts : Calories 391.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 68.6, Sodium 198.9, Carbohydrate 64.6, Fiber 1.6, Sugar 38.9, Protein 4.5

BLUEBERRY UPSIDE-DOWN MINI CAKES



Blueberry Upside-Down Mini Cakes image

A nice way to use up some leftover blueberries.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 56m

Yield 6

Number Of Ingredients 14

2 cups frozen blueberries
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon ground ginger
1 pinch salt
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
  • Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
  • Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
  • Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
  • Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g

BLUEBERRY UPSIDE DOWN DESSERT



Blueberry Upside Down Dessert image

Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.-Nancy Kramer, Newmanstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1/2 cup sugar
2 cups fresh or frozen blueberries
1 package yellow cake mix (regular size)
Whipped cream

Steps:

  • Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.

Nutrition Facts :

PLUM BLUEBERRY UPSIDE DOWN CAKE



Plum Blueberry Upside Down Cake image

This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!

Provided by BLONDINI2

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons margarine
¼ cup brown sugar
⅓ cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup milk
4 black plums, pitted and thinly sliced
¾ cup blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
  • In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g

BLUEBERRY-LEMON UPSIDE-DOWN CAKE



Blueberry-Lemon Upside-Down Cake image

I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups fresh or frozen unsweetened blueberries, thawed
1/2 cup sugar
2 cups miniature marshmallows
1 package yellow cake mix (regular size)
1/2 teaspoon grated lemon zest
Whipped topping

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

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From aspicyperspective.com


UPSIDE DOWN BLUEBERRY CAKE | GRITSANDPINECONES.COM
2021-10-27 Instructions. Preheat oven to 350 degrees F. Melt the butter in a 10-inch well-seasoned cast-iron skillet over medium heat. When the butter is melted, add the brown sugar and stir to combine. Continue stirring until the sugar dissolves completely, which …
From gritsandpinecones.com


BLUEBERRY UPSIDE-DOWN CAKE | SAVEUR
2015-07-15 Ingredients. 12 tbsp. unsalted butter, softened 3 ⁄ 4 cup packed light brown sugar ; 2 cups blueberries 1 1 ⁄ 2 cups all-purpose flour ; 2 tsp. baking powder 1 …
From saveur.com


BLUEBERRY UPSIDE-DOWN CAKE - RECIPE - THE ANSWER IS CAKE
2 cups blueberries (fresh or frozen) 1 tablespoon lemon juice. ½ cup butter. ¾ cup granulated sugar. 1 egg. 1 teaspoon vanilla. 1⅓ cups all-purpose flour. 2 …
From theansweriscake.com


BLUEBERRY UPSIDE-DOWN CAKE - CHATELAINE
Preheat oven to 350F (180C). Place 2 tablespoons (30 mL) butter in a 9-inch (23-cm) round cake pan or divide butter among 8 muffin cups, placing about 3/4 …
From chatelaine.com


EASY BLUEBERRY UPSIDE DOWN CAKE – MUST LOVE HOME
2021-06-08 In a large bowl, whisk together flour, cornmeal, baking powder, salt and baking soda. Add slowly to the egg mixture, beating only until just blended. Spoon batter over the top of blueberries, spreading into an even layer. Bake for 45 to 55 minutes, until knife inserted in the center comes out clean.
From mustlovehome.com


BLUEBERRY UPSIDE DOWN CAKE - SIMPLY STACIE
Preheat oven to 375F. Grease two 8" round cake pans. Pour 1/4 cup butter in each cake pan. Sprinkle with 1/4 cup sugar in each cake pan. In a bowl, mix blueberries with zest of one lemon. Spread blueberries, evenly, in both cake pans. Prepare cake mix according to package directions. Stir in zest of one lemon.
From simplystacie.net


BLUEBERRY PEACH UPSIDE DOWN CAKE - SCIENTIFICALLY SWEET
STEP 1). Make the fruit topping. Combine peaches and blueberries with sugar in a bowl so the fruit is well coated and then spread it in an even layer in the bottom of your lined pan. STEP 2). Make the cake batter – combine dry ingredients. In a medium bowl, sift together flour, baking powder and salt. STEP 3).
From scientificallysweet.com


KETO BLUEBERRY UPSIDE-DOWN CAKE RECIPE - PETE AND GERRY'S …
2020-04-16 Sprinkle with the blueberries and set aside. To make the cake: Step 1. In a large bowl, whisk together the almond flour, granular sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, melted butter, water, and …
From peteandgerrys.com


EASY HOMEMADE BLUEBERRY UPSIDE DOWN CAKE - SWEET SPICY KITCHEN
TO MAKE BLUEBERRY TOPPING - Heat light brown sugar with a 1/4 cup of butter, in a small pan. Stir occasionally until the butter melts and sugar dissolves. Remove from heat, add blueberries and mix. Spread it on the bottom of the cake pan. TO MAKE THE CAKE - In a medium dish combine flour, baking powder, salt and lemon zest. Set aside. In a ...
From sweetspicykitchen.com


BLUEBERRY UPSIDE DOWN CAKE RECIPE - A FEW SHORTCUTS
2019-04-15 Sprinkle the brown sugar over the top. Stir if needed to spread evenly. Add the blueberries over the top of the brown sugar mix, again spreading them out as evenly as possible. Finally, Top with the cake batter spreading evenly. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean.
From afewshortcuts.com


BLUEBERRY UPSIDE DOWN CAKE - UPSTATE RAMBLINGS
2021-08-12 Instructions. Preheat oven to 350. To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves. Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom. Add the blueberries in a single layer on top of the sugar and ...
From upstateramblings.com


BLUEBERRY LEMON UPSIDE DOWN CAKE | THE RECIPE CRITIC
2015-03-08 In a stand mixture add butter and sugar. Beat together until fluffy about 2 minutes. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined. Add the batter to the top of the blueberry mixture and spread evenly on the top.
From therecipecritic.com


EINKORN BLUEBERRY UPSIDE DOWN CAKE RECIPE | JOVIAL FOODS
2019-05-07 Instructions. Preheat the oven to 350°F. Butter an 8-inch square pan. Cut a piece of parchment paper 7-inches wide and place in the pan, creasing at the bottom of the pan and allowing the rest to hang over the edges. Lightly butter the parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
From jovialfoods.com


4-INGREDIENT BLUEBERRY UPSIDE-DOWN CAKE
This 4-Ingredient Blueberry Upside-Down Cake certainly takes the cake (pun intended)! Blueberries take this recipe with cake mix to the next level because they add a ton of sweet, juicy flavor. A bit of brown sugar brings a lot of comforting flavor depth and keeps the blueberries from being too sweet. Each bite of this cake is sure to satisfy ...
From thebestdessertrecipes.com


BLUEBERRY SEASON ARCHIVES - SWEET SPICY KITCHEN
No Bake Blueberry Cheesecake – is a delicious dessert made with a buttery graham cracker crust, no bake cheesecake filling, topped with homemade blueberry sauce. Crusty base, cream filling and fruit topping – three different flavors and textures make a perfect combination. This light summer dessert doesn’t require using an oven, since ...
From sweetspicykitchen.com


BLUEBERRY UPSIDE-DOWN CAKE - JOANNE WEIR
Butter a 9-inch cake pan. Melt the 4 tablespoons of the butter and brown sugar in the bottom of the cake pan. Place the blueberries in the cake pan on top of the melted butter and sugar. Preheat oven to 350°F. Mix the flour, baking powder and salt together. Cream the remaining 1/4 cup butter and sugar together in a bowl.
From joanneweir.com


BLUEBERRY LEMON UPSIDE DOWN CAKE RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 350 degrees. Butter the sides of a 9-inch round sponge cake pan and set aside. Blueberry Topping: In a small saucepan, add …
From recipes.net


BLUEBERRY UPSIDE-DOWN CAKE RECIPE - MELISSA RUBEL JACOBSON
Butter a 9-inch round cake pan. Spread the blueberries in the prepared pan and sprinkle with 1 1/2 tablespoons of the sugar. In a medium bowl, mix …
From foodandwine.com


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