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Blueberry Upside-Down Cake

Recipe photo courtesy of Gentl & Hyers

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

Source: Martha Stewart Living, June 1999
Servings

Ingredients

Directions

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  • margaret8151384
    8 FEB, 2014
    I have made this recipe many times, and it's always great. I have substituted blackberries and sliced cooked nectarines for the blueberries, added a pinch of mace, and used half whole-wheat flour, half white flour. I love that this recipe is just right for four servings, so I can enjoy a homemade cake without too many leftovers.
    Reply
  • noram66
    27 JUL, 2013
    I've made this cake a number of times with variations on the amount of berries and the pan I bake it in. We grow blueberries and love it in abundance. I have used up to 3 cups of blueberries with no adverse affects such as cake falling apart or being too juicy. I have used a small Corning Ware soufflé dish as well as a small springform pan lined on the outside with foil. It's all good. There is enough cake to satisfy us but the berries are the star of the show. Wonderful with whipped cream!
    Reply
  • Ceege
    17 AUG, 2011
    I would like to try this recipe for guests. I do not have a 5 1/2 inch baking dish. Could I possibly double the "cake" ingredients and bake in a ceramic deep dish pie pan? Thanks for any help on this matter.
    Reply
  • simspass
    15 SEP, 2009
    I always find that doubling the batter is necessary (but keep the butter as is). Substituting 2 bananas for the blueberries is a family favourite.
    Reply
  • StephArd
    3 MAR, 2009
    I also used frozen blueberries, and this did not alter the good result, in fact, I probably had more blueberries than if it had been fresh.
    Reply
  • StephArd
    3 MAR, 2009
    Very yummy! I didn't have a souffle pan. I baked this in bread stoneware and doubled the cake portion of the recipe. It came out wonderfully!
    Reply
  • kals60
    29 AUG, 2008
    This cake is delicious and has become a family favorite. It is best when served immediately after it cools enough to eat...with a dollop of whipped cream on top. We have found that any leftover slice (which is rare!) is best when microwaved for 15 sec on high. Scrumptious dessert!...although it does look a bit messy when you invert it (so I don't do it in front of dinner guests!) Slice it, add whipped cream and then serve it - you'll be glad you did!
    Reply
  • animalloverjan
    23 AUG, 2008
    I love upside-down cakes and this one sounds scrumptious! Can't wait to try it. Maybe I will make two and substitute blackberries in one. Thanks for the recipe. Jan
    Reply

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