UPSIDE DOWN LEMON BLUEBERRY PANCAKE
This recipe is courtesy of The Invisible Chef
Provided by The Daily Meal Staff
Yield 6
Number Of Ingredients 5
Steps:
- Preheat Oven to 375 degrees
- Butter an 8 x 8 baking dish
- Add the berries to the prepared pan and top with zest. Add 1 Tablespoon of the powdered sugar and toss.
- In a medium bowl, combine 2 Cups of The Invisible Chef Pancake Mix, 1-1/4 Cups Buttermilk (or 1 cup whole milk), 2 eggs and 4 tablespoons of melted butter. Pour the batter over the berries. Sprinkle with granulated sugar. Bake until the crust is golden and a toothpick inserted comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
- Dust with remaining powdered sugar and drizzle with maple syrup, whipped cream or ice cream.
- Note: You can use the whole box of mix - just follow the directions on the back of the box for 18 pancakes and use a 10" skillet or 9 x 13 baking dish. Makes 8-10 servings.
Nutrition Facts : ServingSize 1 serving, Calories 262 calories, Sugar 13 g, Fat 1 g, Carbohydrate 58 g, Fiber 2 g, Protein 8 g, SaturatedFat 0.2 g, Sodium 805 mg
LEMON BLUEBERRY UPSIDE-DOWN CAKE
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Provided by Hurricane
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
- Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
- Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
- Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
- Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g
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.
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.
BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
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
UPSIDE-DOWN PEAR PANCAKE
There's a pear tree in my yard that inspires me to bake with its fragrant fruit. This upside-down pancake works best with a firm pear, not one that is fully ripe. -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour and baking powder. In a separate bowl, whisk egg and milk until blended. Add to dry ingredients, stirring just until combined., Meanwhile, in a small ovenproof skillet, melt butter over medium-low heat. Sprinkle with sugar. Add pear slices in a single layer; cook 5 minutes. Spread prepared batter over pears. Cover and cook until top is set, about 5 minutes. , Transfer pan to oven; bake until edges are lightly brown, 8-10 minutes. Invert onto a serving plate. Sprinkle with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 197mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
BLUEBERRY UPSIDE-DOWN SKILLET CAKE
Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.
Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
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