Saturday, July 11, 2015

Minnesota Blueberry Upside Down Cake




I LOVE blueberries and am always looking for recipes I can use them in. I found this one in another OLD church cookbook....they are the BEST source for great recipes.

This is one of those recipes that you can add as much or as little sugar depending on how sweet you want your cake to be. I think the blueberries are usually sweet enough, so I added 3/4 cup of brown sugar to the topping, and 3/4 c. sugar to the cake itself. I may even try less next time I make it.

Every bite is bursting with blueberries in a delicious caramelized topping...it's out standing. It was awesome still warm with some cream on top!


Mn. Blueberry Upside Down Cake


1/4 c. butter
1/2 to 1 c. brown sugar( I used 3/4 c.)
1 to 2 c. fresh blueberries ( I used 2 c.)
3 eggs
1/2 to 1 c. sugar ( I used 3/4 c.)
1/4 c. milk
1 c. flour
1 tsp. baking powder
1/4 tsp. salt

1.Melt the butter in a 9 " glass pan.
2.Sprinkle with brown sugar.
3. Pour the blueberries on top.
4. Mix eggs and sugar until light and fluffy.
5.Stir in the milk.
6. In another bowl mix the flour, baking powder and salt.
7.Add to the wet mixture to the dry and stir until mixed.
8. Pour on top of blueberries and bake at 350 for 35 to 40 minutes.
9.Loosen cake from sides of the pan with a knife and invert on a plate while warm.


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3 comments:

Penny Hanuszak said...

Wow this looks and sounds awesome Laurie. Just happen to have 3 eggs and some blueberries sitting in my fridge so will be trying this out. Just a question. After you sprinkle the brown sugar in the bottom of the pan do you put in the blueberries then the topping. Your notes don't say. Thanks. Appreciated.

laurie said...

I changed the recipe to make it easier to read! Thanks Laurie

Jodi McKinney said...

OH YUM! This looks amazing!