BLUEBERRY UPSIDE DOWN CAKE

BLUEBERRY UPSIDE DOWN CAKE

Here’s a recipe I picked up while traveling in Kentucky.  A little joint called Mom’ Place.  I’ve made this, there will be no leftovers….trust me on that.  I like it with Cool Whip and or Vanilla Ice Cream.

bluberry buttermilk upside down cake

 

 

 

 

 

 

BLUEBERRY UPSIDE DOWN CAKE

1 1/2 c. flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. allspice

3/4 tsp. ground ginger

1/2 c. butter, softened

1/2 c. sugar

1 egg

1/2 c. molasses

1/2 c. plus 2 tbsp. buttermilk

 

Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.

TOPPING

2 tbsp. butter, softened

Grated rind of 1 lemon

2 c. blueberries

1/4 c. sugar

2 tbsp. corn syrup

Directions

1. Set the oven at 350 degrees.

 

2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.

 

3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.

 

4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.

 

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2 responses

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