Blueberry Upside Down Cake Pouding Aux Bleuets Recipes

BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS

Steps:

• 1. Preheat oven to 350°F. Butter an 8-inch square pan. In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
• 2. In another bowl, beat the shortening and sugar together until fluffy. Beat in the egg and vanilla.
• 3. In another bowl, stir the flour, baking powder and salt together. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
• 4. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
• 5. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.

POUDING RENVERSE DES BLEUETS (BLUEBERRY UPSIDE-DOWN PUDDING)

Steps:

• In a buttered 8-inch square baking pan, combine blueberries, 1/4 cup of the sugar, and lemon rind. In a bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. In another bowl, combine flour, baking powder, and salt. Stir in creamed mixture alternately with milk to make a smooth batter. Spoon over blueberries in pan and bake in a preheated 350 degrees F oven for about 40 minutes, or until a tester inserted in the center comes out clean. Let cool slightly; turn out onto a serving plate. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.;

BLUEBERRY UPSIDE DOWN CAKE -- POUDING AUX BLEUETS

Steps:

• Preheat oven to 350°F.
• Butter an 8-inch square pan.
• In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
• In another bowl, beat the shortening and sugar together until fluffy.
• Beat in the egg and vanilla.
• In another bowl, stir the flour, baking powder and salt together.
• Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
• Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
• To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.

BLUEBERRY UPSIDE DOWN CAKE RECIPE - (4.5/5)

Steps:

• In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
• In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.