ALICE'S EASY BLUEBERRY CAKE RECIPE | ALLRECIPES
This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.
Provided by JLI1108
Categories Blueberry Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
- Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
- Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.
Nutrition Facts : Calories 253.3 calories, CarbohydrateContent 39.2 g, CholesterolContent 28.3 mg, FatContent 9.5 g, FiberContent 1 g, ProteinContent 3.5 g, SaturatedFatContent 2.2 g, SodiumContent 262.6 mg, SugarContent 23 g
BLUEBERRY UPSIDE-DOWN CAKE RECIPE | ALLRECIPES
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Blueberry Desserts
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 1 - 9 inch springform pan
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, CarbohydrateContent 47.6 g, CholesterolContent 68.1 mg, FatContent 11.8 g, FiberContent 1.9 g, ProteinContent 5.6 g, SaturatedFatContent 5.7 g, SodiumContent 198.9 mg, SugarContent 28.5 g
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