Blueberry Upside Down Cake
From indicatorsrule1 16 years ago
- 45 minutes to make
- Serves 8
I found this recipe in 1968 in an Alaskan travel guide magazine. Originally done in a cast iron skillet, I now do in a non-stick oven proof skillet. The Kirschwasser drizzled over the top is out of this world or you can use a sweet dessert wine.
Ingredients
- 1/4 cup butter shopping list
- 2 cups frozen blueberries shopping list
- 1 cup dark brown sugar shopping list
- 3 eggs shopping list
- 1 cup granulated sugar shopping list
- 1/4 cup milk shopping list
- 1 cup sifted flour shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
How to make it
- Melt butter in a 10 inch oven proof skillet. (non stick is best) Remove from heat. Add brown sugar, stir and spread out and top with the frozen blueberries spread evenly.
- Beat eggs with sugar in a bowl until light and fluffy. Then add milk and beat again.
- Combine dry ingredients in another bowl and add to egg and sugar mixture using low speed on mixer.
- Pour over the blueberries making sure to cover them.
- Bake at 350 for 45 minutes.
- Immediately loosen from sides and invert skillet onto your serving dish. Let it sit for a minute or two until all the juices drip down on to the cake.
- Serve warm with whipped cream. Drizzle a little Kirschwasser over the top.
- Enjoy life
The Rating
Reviewed by 2 people-
with blueberry season just around the corner. you have given me something new to try. thanks i know i will enjoy it. and it comes from alaska it has to be good.
maywest
in Tangerine loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "