fresh blueberry / sour cream upside down cake

★★★★★ 3 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

One moist and blueberry delicious cake! Enjoy!

★★★★★ 3 Reviews
serves 6 - 8
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For fresh blueberry / sour cream upside down cake

  • 1/4 c
    butter
  • 3/4 -1 c
    brown sugar, packed
  • 1/4 c
    fresh squeezed orange juice
  • 1 pt
    fresh blueberries - or about 1 1/2 cups
  • 1 1/2 c
    flour
  • 1/2 c
    sugar
  • 1/2 tsp
    salt
  • 2 tsp
    baking powder
  • 1/2 c
    milk plus 2 tablespoons
  • 1/3 c
    sour cream
  • 1
    egg
  • 5 Tbsp
    butter, melted
  • 1/4 tsp
    each - orange extract & almond extract
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How To Make fresh blueberry / sour cream upside down cake

  • 1
    Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
  • 2
    Stir in orange juice and evenly distribute the blueberries. Set aside.
  • 3
    In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
  • 4
    Pour milk mixture into the dry mixture and stir just until all is moistened.
  • 5
    Spoon or pour batter evenly over blueberries in pan and spread evenly.
  • 6
    Bake for 20 minutes or until cake begins to turn golden and is cooked through.
  • 7
    Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.

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