BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
BLUEBERRY SOUR CREAM CAKE
This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.
Provided by Judy from Hawaii
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter& sugar.
- Add eggs one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add gradually to egg mixture, alternating with sour cream, ending with flour.
- Stir in vanilla, then fold in blueberries.
- Pour into a greased& floured 9 by 13" pan.
- Bake at 325 for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes, then remove to rack for final cooling.
- (Or just leave in pan.).
Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6
UPSIDE-DOWN BLUEBERRY-LEMON CAKE
This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-LEMON UPSIDE-DOWN CAKE
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING
The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 1h25m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
- Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
- Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
- To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.
Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium
FRESH BLUEBERRY / SOUR CREAM UPSIDE DOWN CAKE
One moist and blueberry delicious cake! Enjoy!
Provided by Cassie *
Categories Fruit Desserts
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
- 2. Stir in orange juice and evenly distribute the blueberries. Set aside.
- 3. In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
- 4. Pour milk mixture into the dry mixture and stir just until all is moistened.
- 5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
- 6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
- 7. Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.
BLUEBERRY SOUR CREAM CAKE
Lovely, moist and full of blueberries, this cake is perfect to enjoy any time of day.
Provided by Jennifer
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
- With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
- Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
- Scatter the blueberries on top of batter, then sprinkle with the white sugar.
- Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
- Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
- Serve dusted with confectioners/icing sugar, if desired.
Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 59 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
UPSIDE-DOWN BLUEBERRY PANCAKE
This is like having cake for breakfast. It is an excellent way to serve pancakes on a busy morning. You don't have to stand at the stove and keep flipping.
Provided by Ms B.
Categories Breakfast
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- Combine pancake mix, milk and egg; set aside.
- In a 10-inch pie plate (in oven) melt butter and remove from heat.
- Spoon berries in bottom of pie plate.
- Carefully pour batter on top.
- Bake 18 minutes or until top springs back when tapped.
- Loosen edges and invert onto serving plate.
- Cut into wedges and serve with maple syrup.
- NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
- Just be sure to drain well.
PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
A simple, easy upside down cake with fresh peaches and blueberries or other seasonal fruit. Just right for a weeknight dessert or a small dinner party.
Provided by Lucy Brewer
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Lightly butter a 9-inch round baking pan or skillet. Pour melted butter into prepared dish and add brown sugar. Stir together.
- Arrange peach slices and blueberries in single layer over the sugar.
- Sift together the flour, baking powder, and baking soda and set aside. In large bowl, cream 1/2 cup butter with 3/4 cup granulated sugar until light and fluffy. Add eggs and vanilla and beat until blended. Add sour cream, beating until blended. Gradually add flour mixture, beating on low until blended.
- Pour batter over fruit and smooth with a spatula. Bake about 40 minutes, until center comes out clean. Cool in skillet on wire rack for 10 minutes before inverting onto a plate. Pour any remaining juices over the top.
- Serve with whipped cream or vanilla ice cream.
Nutrition Facts : ServingSize 8 servings, Calories 396 kcal, Carbohydrate 47 g, Protein 4 g, SaturatedFat 13 g, Cholesterol 99 mg, Sodium 220 mg, Sugar 35 g
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
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EASY ONE-BOWL UPSIDE-DOWN CAKE RECIPE - BON APPéTIT
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3.9/5 (51)Estimated Reading Time 7 minsServings 10
- Arrange a rack in center of oven; preheat to 425°. Take this time to assemble all your ingredients and do your prep. Melt ½ cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
- Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don’t have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out. → Don't have a cake pan? Drop everything and buy this one.
- Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It’ll all melt together as it bakes. → Wanna swap in frozen blueberries for those cherries? This brand is our favorite.
- Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40–50 minutes. Let cool. Reduce oven temperature to 350°.
BLUEBERRY UPSIDE DOWN CAKE RECIPE - FLAVORITE
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4.4/5 (8)Total Time 1 hr 15 minsCategory DessertCalories 466 per serving
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- In a medium bowl, stir the flour, sugar, brown sugar, cinnamon, and salt until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour the bottom and sides of a 9 or 10-inch springform pan OR a 9 inch square baking pan.
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- In bowl whisk together your melted butter and brown sugar, spread on the bottom of a 9" high sided pan or springform pan, set aside.
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- Sprinkle 1/2 cup melted butter in bottom of the pan. Evenly sprinkle 1 cup brown sugar over the butter. Finally, evenly spread the blueberries over the brown sugar.
NECTARINE UPSIDE DOWN CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
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Reviews 6Calories 227 per servingCategory Dessert
- Preheat oven to 350F. Line an 8-inch cake pan with parchment paper; this is very important! Use a pastry brush and spread butter over the parchment paper.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg and cornstarch; set aside. Arrange sliced fruit on the bottom of the pan, over-lapping the fruit slightly and in the center. Sprinkle with prepared sugar mixture and slivered almonds; set aside.
- Place eggs, white granulated sugar and vanilla extract into mixer bowl. Whisk on high speed until eggs are thick, pale and fluffy. Gently fold in the sour cream. Combine the flour and baking powder and sift into the batter in small batches, folding it in gently after each addition. Fold in diced strawberries.
- Pour batter over prepared fruit in pan. Bake in preheated oven until top is golden brown, about 25 minutes. Remove cake from oven when done and let stand for about 30 minutes.
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Reviews 243Calories 291 per servingCategory Dessert
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- Spray a 9" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.
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