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Blueberry Upside Down Cake

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Servings: Serves 8

Cook Time: 75 minutes

Prep Time: 20 minutes


Blueberry Upside Down Cake
11/2 cup Fresh frozen blueberries, well drained
1/4 cup Hannaford Inspirations Blueberry Fruit Syrup
1 tablespoon Fresh lemon juice
11/3 cup All purpose flour
1/2 cup Sugar
2 teaspoon Baking Powder
1/4 teaspoon Salt
2/3 cup Milk
1/2 cup Unsalted butter, melted
1 each Egg
1 teaspoon Grated lemon peel or zest


1. Preheat oven to 350degreesF. Spray a 9-inchround cake pan with vegetable cookingspray.
2. In a small bowl, mix together blueberries,blueberry syrup, and lemon juice. Pourinto prepared cake pan in an even layer andset aside.
3. In a medium bowl, whisk togetherflour, sugar, baking powder, and salt. Ina large bowl, use an electric mixer on lowspeed to mix together milk, melted butter,egg, and lemon zest. Add dry mixture toliquid mixture in large bowl, and beat onlow speed just until incorporated, about15 seconds. Scrape down sides, then beaton medium speed for 1 minute. The battershould be thick but pourable. Spoonbatter over blueberries in pan, spreadinggently to cover berries while being carefulnot to bring blueberry juice into cakebatter.
4. Bake at 350degreesF for 30 to 35 minutes,or until a toothpick comes outclean and the surface is golden.Cool pan on a wire rack for 10minutes, then place a large plateover the pan and invert cake soblueberries are on top. Let coolanother 10 minutes or so, untilthe cake is warm but not steaminghot. Cut into wedges, andserve warm or at room temperature,topped with a dollop ofwhipped cream, if desired.
Fresh Magazine, July - August 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 292 kcal (14%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 14 g (70%)
Cholesterol 61 mg (20%)
Sodium 415 mg (17%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 5 g (20%)
Protein 8 g (13%)
Vitamin A 437 IU (8%)
Vitamin C 3 mg (5%)
Calcium 51 mg (1%)
Iron 10 mg (16%)

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