Blueberry Upside Down Cake
From chefmeow 17 years ago
- 50 minutes to make
- Serves 8
BLUEBERRY UPSIDE DOWN CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Desoto, Texas in 1991.
Ingredients
- 2 cups fresh blueberries shopping list
- 2 tablespoons lemon juice shopping list
- 1/2 cup granulated sugar shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons butter shopping list
- Batter: shopping list
- 1/2 cup butter softened shopping list
- 1 cup granulated sugar shopping list
- 1 egg shopping list
- 2 cups cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup milk shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Wash berries and place in buttered cake pan then sprinkle with lemon juice.
- Combine sugar and cornstarch then sprinkle over berries and dot with butter.
- Cream butter and gradually add sugar then add egg and beat until light and fluffy.
- Sift flour once then sift three times with baking powder and salt.
- Add flour alternating with milk to butter mixture beating with each addition until smooth.
- Add vanilla and pour batter over blueberries in pan.
- Bake at 350 for 50 minutes then invert and serve warm with whipped cream.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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