Blueberry Upside-Down Bundt Cake
Ingredients
flour 2 Cups
baking powder 1 Tablespoon
salt 1 Teaspoon
oil 8 Tablespoons
sugar 3/4 to 1 Cup
milk 3⁄4 Cup
yogurt 1 Cup
fresh blueberries 2 Cups
vanilla extract 1.5 Teaspoon
lemon juice 1 Tablespoon and 1 Teaspoon
butter 1/4 cup, melted
brown sugar 1/3 to 1/2 cup
1) In cake pan (bundt works beautifully), combine melted butter and brown sugar; spread evenly on bottom. Spread 1.5 cups of blueberries evenly over top. Sprinkle with 1 teaspoon lemon juice.
2) In a bowl combine flour, baking powder, 1 tbsp lemon juice, and salt. In a separate bowl beat the oil and and sugar till fluffy. Add vanilla extract, half of the yogurt and a little milk. Beat this up together.
3) Add 1/3 of the flour and fold it in. Add the remaining milk and mix carefully. Fold half the remaining flour followed by the remaining yogurt , and finally the remaining flour.
4) Toss in the remaining blueberries into the batter, can even dust with flour if you want them distributed throughout the dough. Pour into lined pan and bake at 350 F for 45-50 minutes or till a inserted toothpick comes out clean!
Pairs Well With
Notes
Too many summer blueberries!
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