Blueberry Upside Down Skillet Cake Food

BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
• Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
• Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
• Divide cornmeal batter between the pans; place each on a sheet pan.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
• Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Melt butter in an 8 inch square baking pan.
• Add brown sugar and mix well.
• Pour pie filling over brown sugar.
• Add egg and milk to cake mix according to package directions.
• Pour over pie filling.
• Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
• Cool for 5 minutes.
• Turn upside down on 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.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
• Arrange blueberries in a single layer over brown sugar mixture;set aside.
• In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
• combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
• Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
• NOTE: frozen blueberries can be used,do not thaw before adding to batter.

BLUEBERRY-LIME BUTTERMILK UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries.
• .
• Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside.
• In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
• Beat in the eggs, one at a time. Beat in the vanilla and white chocolate.
• On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined.
• Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
• Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes.
• Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate.
• Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

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

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.