Zutaten für Blueberry Upside Down Cake
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- Fresh Blueberries
- 1 cup granulated sugar
- Egg
- 1 teaspoon vanilla extract
- Cake Flour
- 2 teaspoons baking powder
- Milk
- Whipped Topping
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Zubereitung von Blueberry Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine brown sugar, butter, and blueberries. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour mixture into prepared pan and spread evenly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter over the blueberry mixture in the pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
155g
Fat
40g
Carbs
21g
