Blueberry Upside Down Dessert Food

BLUEBERRY UPSIDE-DOWN CAKE

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

Steps:

• Combine flour, baking powder and salt in a bowl.
• In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
• Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
• Put aside.
• Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
• Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar).
• Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
• Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
• Enjoy!

BLUEBERRY UPSIDE-DOWN MINI CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
• Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
• Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
• Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
• Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.

BLUEBERRY UPSIDE DOWN DESSERT

Steps:

• Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.

BLUEBERRY UPSIDE-DOWN CAKE

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.

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

POUDING RENVERSE DES BLEUETS (BLUEBERRY UPSIDE-DOWN PUDDING)

Steps:

• In a buttered 8-inch square baking pan, combine blueberries, 1/4 cup of the sugar, and lemon rind. In a bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. In another bowl, combine flour, baking powder, and salt. Stir in creamed mixture alternately with milk to make a smooth batter. Spoon over blueberries in pan and bake in a preheated 350 degrees F oven for about 40 minutes, or until a tester inserted in the center comes out clean. Let cool slightly; turn out onto a serving plate. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.;

LEMON AND BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• For blueberry topping:
• Preheat oven to 350°F. Combine brown sugar and butter in 8-inch-diameter cake pan with 2-inch-high sides (preferably nonstick). Place cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.
• For lemon-almond butter cake:
• Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until almond paste is broken into very small pieces, about 1 minute. Add butter, 1 piece at a time, beating until mixture is smooth and scraping down sides of bowl occasionally. Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with offset spatula to smooth.
• Bake cake until deep golden and tester inserted into center comes out clean, about 43 minutes. Remove from oven; let stand 1 minute. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes.
• Garnish cake with lemon slices and lemon peel curls, if desired. Serve warm or at room temperature with additional blueberries and Lemon Whipped Cream.

BLUEBERRY LEMON UPSIDE DOWN CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan, place a circle of parchment paper over the bottom of the pan, then lightly grease the parchment paper.
• 2. In a medium bowl, stir together the flour, baking soda, and baking powder. Set aside. Stir the lemon zest into the buttermilk. Set aside. In a mixer bowl beat the butter and sugar on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg white and vanilla and beat on medium speed for about 1 minute. Add about one-third of the flour mixture to the batter and beat on medium speed until just incorporated. Add about half of the buttermilk and beat on medium speed until just incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until incorporated after each addition. End with the dry ingredients; the batter should be thick and glossy.
• 3. Spread the blueberries out in the bottom of the prepared pan. Spoon the batter evenly over the blueberries and smooth the batter out to the sides of the pan. Bake for 25 to 30 minutes, until a toothpick inserted into the middle of the cake comes out mostly clean with just a few crumbs on the toothpick and the top is flat and lightly browned. Set the cake pan on a wire rack to cool for 10-15 minutes. Invert the cake onto the rack, remove pan. Place any blueberries remaining in an on cake and smooth out. Allow to cool completely before dusting with powdered sugar. Serve cut in small slices with whipped topping.

BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS

Steps:

• Preheat oven to 350°F.
• Butter an 8-inch square pan.
• In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
• In another bowl, beat the shortening and sugar together until fluffy.
• Beat in the egg and vanilla.
• In another bowl, stir the flour, baking powder and salt together.
• Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
• Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
• To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.