Blueberry Upside Down Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
BLUEBERRY UPSIDE DOWN CAKE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Duncan Estate in Desoto, Texas in 1991. Ingredients:
2 cups fresh blueberries |
2 tablespoons lemon juice |
1/2 cup granulated sugar |
1 tablespoon cornstarch |
2 tablespoons butter |
batter |
1/2 cup butter softened |
1 cup granulated sugar |
1 egg |
2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1 teaspoon vanilla |
Directions:
1. Wash berries and place in buttered cake pan then sprinkle with lemon juice.
2. Combine sugar and cornstarch then sprinkle over berries and dot with butter.
3. Cream butter and gradually add sugar then add egg and beat until light and fluffy.
4. Sift flour once then sift three times with baking powder and salt.
5. Add flour alternating with milk to butter mixture beating with each addition until smooth.
6. Add vanilla and pour batter over blueberries in pan.
7. Bake at 350 for 50 minutes then invert and serve warm with whipped cream.
|
|