Photo: David Holifield
Blueberry Upside-Down Cake
13 ingredients
30 min + 1 hr 10 min
1 - 9 inch springform pan
openrecipes
"A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream."
Estimated Nutrition (whole recipe, rough)
936
Calories
29g
Protein
27g
Fat
145g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- 2 cups fresh blueberries
- 1/2 cup white sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons grated lemon zest
- 1/2 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon almond extract
- 1 tablespoon grated lemon zest
- 3/4 cup milk
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup slivered almonds, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes