BLUEBERRY UPSIDE-DOWN BUNDT CAKE

 

  • Cooking Time: 40-50
  • Servings: 8-10
  • Preparation Time: 30

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

Directions

  • 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!

Notes

Too many summer blueberries!

Categories:

Website Credit: http://www.thibeaultstable.com/2009/08/blueberry-upside-down-cake.html

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