Blueberry Upside-down Cake

Photo: Thibeault’s Table

An abundance of blueberries – what a lovely situation to be in.

It’s no secret how much I adore upside-down cakes (here’s my collection of recipes) and this Blueberry Upside-down Cake recipe has won my heart.

Just look at that luscious layer of blueberries atop of a vanilla cinnamon cake.

Fresh or frozen blueberries work equally as well, which means you can enjoy this Blueberry Upside-down Cake throughout the year.

Upside-down cakes are one of the easiest, tastiest, most satisfying cakes to bake. But I do hear complaints about upside-down cakes sticking to the baking pan. The trick is to make sure you de-pan the cake while it’s still warm. You shouldn’t have problems if you do this.

The very talented Ann at Thibeault’s Table shares her wonderful Blueberry Upside-down Cake.

Still looking for recipes with blueberries? This one of my favorite Blueberry Cheesecake recipes.

Blueberry Upside-down Cake Recipe

 

Ingredients

• ¼ cup melted butter
• ½ cup brown sugar
• 2 cups blueberries (fresh or frozen)
• 1 tablespoon lemon juice
• ½ cup butter
• ¾ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1⅓ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon (optional)
• ¾ cup milk

Instructions

1. For the full recipe please visit: Blueberry Upside-down Cake.

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