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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Blueberry Upside-Down Cake Recipe

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This recipe for Blueberry Upside-Down Cake is from Virginia's Recipe Favorites including Family and Friends, 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:  
6 tbs. Butter, softened, divided
1/4 cup brown sugar, packed
2 cups fresh blueberries
3/4 cup sugar
1 egg
1 tsp. Vanilla extract
1-1/4 cups all-purpose flour
1-1/2 tsp. Baking powder
1/2 cup milk
Whipped topping
Directions:
Directions:
In a small saucepan, melt 2 tbs. Butter; stir in brown sugar. Spread into a 9” square baking pan. Arrange blueberries in a single layer over the brown sugar mixture; set aside. In a large mixing bowl, cream the remaining butter; beat in sugar. Add egg and vanilla; mix well. Combine flour and baking powder; add to the creamed mixture alternately with milk. Carefully pour over blueberries. Bake at 350º for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Immediately invert the cake onto a serving platter. Cool. Serve with whipped topping.

 

 

 

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