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Blueberry Upside-Down Cake

Blueberry Upside-Down Cake
You can never have too many dessert recipes, so give Blueberry Upside-Down Cake a try. Watching your figure? This vegetarian recipe has 316 calories, 4g of protein, and 16g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have all purpose flour, brown sugar, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Adjust oven rack to middle position and preheat oven to 350°F.
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2
Place 2 tablespoons butter in cake pan and place in oven until melted.
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ButterButter
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Cake FormCake Form
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3
Remove from oven, swirl to coat pan, and set aside.
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4
To make cake: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy, about 3 minutes.
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ButterButter
CreamCream
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5
Add egg, vanilla, and sour cream and beat to combine.
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Sour CreamSour Cream
VanillaVanilla
EggEgg
6
Add dry ingredients and beat until just incorporated. Batter will be thick.
1
Sprinkle 1/3 cup brown sugar for topping over melted butter in pan.
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ButterButter
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2
Pour in blueberries and shake pan until they're evenly spread around.
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BlueberriesBlueberries
ShakeShake
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3
Pour in batter, using a rubber spatula to smooth over blueberries.
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4
Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes.
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5
Let cool 15 minutes then release from pan, blueberries on top.
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BlueberriesBlueberries
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DifficultyHard
Ready In45 m.
Servings8
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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Magazine
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