Blueberries are probably my favorite summer fruit. All my kids like them too, so we have them frequently in the summer. Often we just serve them by themselves as a side dish with dinner, but sometimes I like to use them for a special dessert, like this Blueberry Upside Down Cake.
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This cake is one of my favorite that I have ever made, because the blueberries are caramelized and soak into to the cake, which is moist and delicious. I used a lot of blueberries in this cake, basically covering the entire bottom of the cake pan with berries so there was a thick layer of fruit on top when it was finished.
This cake was very rich and filling, and I will definitely be making it again soon! I modified this recipe from a Cranberry Upside Down Cake recipe from Cooking Light. I think it would work well with almost any fruit, as long as you adjust the sugar up or down depending on how sweet the fruit is!
Nutrition facts are estimates. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 291 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 87mg Sodium: 318mg Carbohydrates: 39g Fiber: 1g Sugar: 23g Protein: 4g
Nutrition facts are estimates.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.