Blueberry Upside-down Cake

1 cup butter

1 cup sugar

5 eggs

½ teaspoon salt

3 cups plus 2 Tablespoons flour

2 ¼ teaspoons baking powder

1 cup milk

1 teaspoon vanilla

1 quart blueberries (or, try other berry varieties!)

1 cup sugar

Whipping cream


Preheat oven to 325 degrees. Cream together butter and sugar. Add eggs, one egg at a time, then add the salt, flour baking powder, milk and vanilla, mixing with mixer until creamy. Pour into greased (extra large) sheet cake pan.

Distribute berries over batter, and sprinkle remaining one cup sugar over all. Bake for one hour. Cool and serve with whipping cream.

This is a family favorite dessert that I have made many times. If you can believe it, I adapted this recipe to have half as much sugar as originally called for! It’s still plenty sweet enough. This is kind of a fruity coffee cake, and is delicious warm from the oven.

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