Photo: David Holifield
Blueberry Upside Down Cake
12 ingredients
10 min + 40 min
15
openrecipes
Light and fluff and fruity on the bottom, or on the top if you serve it that way.
Estimated Nutrition (whole recipe, rough)
880
Calories
38g
Protein
19g
Fat
136g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick Butter
- 1-⅓ cup Brown Sugar
- 3 cups Blueberries
- 1 cup Unsalted Butter, Softened
- 1-⅓ cup White Sugar
- 3 whole Eggs
- ¾ cups Sour Cream
- 1-½ teaspoon Vanilla
- 2-½ cups Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes