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Blueberry Up-Side-Down Cake Recipe

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This recipe for Blueberry Up-Side-Down Cake is from Favorite Recipes from the The Kyler/Mays Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two cups fresh Blueberries
1/2 cup sugar
Two Tablespoons flour
Three tablespoons freshly grated lemon rind

1/2 cup butter, softened
One cup sugar
Three Eggs
One teaspoon pure vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Two cups flour
Four teaspoons baking powder
1/4 teaspoon salt

1/2 cup toasted slivered almonds
Sweetened Whipped Cream
Directions:
Directions:
Preheat oven to 350.
Mix blueberries, 1/2 cup sugar, 2 Tablespoons flour and lemon rind. Spread evenly into greased and floured 9" springform pan.

Beat butter and one cup sugar until fluffy. Beat in eggs and extracts. Mix flour, baking powder and salt. Beat into creamy mixture alternately with milk until just moistened. Pour over blueberries. Bake 60-70 minutes, or until a wooden pick inserted in center comes out clean.

Place a serving plate over top of pan, carefully invert cake and plate together. Remove pan.
Serve warm, topped with almonds and sweetened whipped cream.
Refrigerate leftovers.

 

 

 

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