Blueberry Upside Down Cake Food

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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

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.

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

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
3 cups blueberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE



Fresh Peach and Blueberry Upside-Down Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1/2 cup packed light brown sugar
5 tablespoons butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick
1 cup blueberries
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
4 ounces cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
  • Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
  • In a medium bowl, whisk to combine the flour, baking powder and salt.
  • Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
  • Bake until a toothpick inserted in the center comes out clean, 1 hour.
  • Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

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.

FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE



Fresh Plum & Blueberry Upside-Down Cake image

This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!

Provided by Tamibic2

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

12 tablespoons butter (1 1/2 sticks)
1/2 cup brown sugar
3 medium plums, halved, pitted &, thinly sliced
1/3 cup fresh blueberries
1 cup sugar
1 tablespoon lemon zest, grated
1 large egg
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
  • Arrange plums around the pan overlapping and place blueberries in the center.
  • In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
  • In medium bowl, whisk together the flour, baking powder& salt.
  • Add flour mixture to butter mixture in three batches, alternating with the milk.
  • Pour batter into cake pan and spread evenly over plums.
  • Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
  • Cool 10 minutes.
  • Let cool 10 minutes, then invert to plate.

Nutrition Facts : Calories 413, Fat 18.4, SaturatedFat 11.3, Cholesterol 70, Sodium 330.5, Carbohydrate 60.4, Fiber 0.9, Sugar 42.6, Protein 3.7

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

PLUM BLUEBERRY UPSIDE-DOWN CAKE



Plum Blueberry Upside-Down Cake image

This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h5m

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup packed light-brown sugar
1 large firm but ripe black plum, cut into 1/2-inch wedges
1 1/2 cups blueberries (7 ounces)
1 large egg
1 large egg white
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 375 degrees. Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper. Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
  • In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth.
  • Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top.
  • Bake until cake is deep golden brown, juices are bubbling around edge, and a toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, 1 hour. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. (Store, covered, at room temperature, up to 2 days.)

Nutrition Facts : Calories 315 g, Fat 14 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

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