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Blueberry Upside-Down Cake




Source of Recipe


Taste of Home


List of Ingredients




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 cake flour
1-1/2 teaspoons baking powder
1/2 cup milk
Whipped topping, optional

Recipe



In a small saucepan, melt 2 tablespoons butter; stir in brown sugar.
Spread into an ungreased 8-in. baking dish.
Arrange blueberries in a single layer over brown sugar mixture; set aside.
In a large mixing bowl, cream remaining butter; beat in sugar.
Add egg and vanilla; mix well.
Combine flour and baking powder; add to creamed mixture alternately with milk.
Carefully pour over blueberries.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center of cake comes out clean. Immediately invert onto a serving platter.
Cool.
Serve with whipped topping if desired.

Yield: 6-8 servings.
Note: If using frozen blueberries, do not thaw.