Cake-Blueberry Upside Down Cake
Source of Recipe
rc-Debbie Wharton
List of Ingredients
2 cups fresh blueberries
1/2 cup sugar
2 T flour
3 T freshly grated lemon rind
1/2 cup butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 tsp almond extract
3/4 cup whole milk
2 cups flour
4 tsp baking powder
1/4 tsp salt
1/2 cup toasted slivered almonds
sweetened whipped cream
Recipe
Preheat oven to 350 degrees.
Mix blueberries, 1/2 cup sugar, 2 T flour and lemon rind; spread evenly into a greased and floured 9" springform pan.
Beat butter and 1 cup sugar until fluffy; beat in eggs and extracts. Mix flour, baking powder and salt; beat into creamy mixture alternately with milk until just moistened. Pour over blueberries and spread evenly. Bake 60-70 minutes.
Let sit in pan about 5 minutes then place a serving plate over top of pan; carefully invert cake and plate together. Remove sides from cake pan. Serve warm, topped with almonds. Garnish with sweetened whipped cream, as desired. Refrigerate leftovers.
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