Blueberry Banana Upside Down Cake
Servings
8-10
Cook Time
45-50minutes
Servings
8-10
Cook Time
45-50minutes
Instructions
  1. Preheat oven to 350 degrees F. To make topping, place 3 tablespoons of butter in a 9-inch round cake pan. Set the pan directly on the stove top over low heat until better has melted. Add the brown sugar and cinnamon and stir until the sugar is completely moistened. Remove from heat and allow to cool briefly. Arrange the blueberries and bananas in any design you like over the brow sugar mixture and set aside.
  2. To make the cake, whisk together the dry ingredients in a small bowl. In a mixer fitted with paddle attachment beat together the softened butter and sugar on medium speed until light and fluffy. Add the vanilla and eggs one at a time, beating until thoroughly incorporated. Scrape the bowl once or twice to make sugar everything is incorporated. Gradually mix half of the dry ingredients on low speed until JUST combined then stir in the milk. Scrape the bowl. Then with a spatula fold in the remaining flour mixture until just combined. Scrape the batter on top of the fruit and smooth into an even layer.
  3. Bake the cake for about 45-50 minutes until toothpick inserted come out clean. Oven temps vary, I suggest checking the cake at 40 minutes to be on the safe side. Let cake cool for 15 minutes. Run a knife around the sides of the cake to help loosen it. Place a serving plate over the cake pan. Wearing oven mitts, hold the plate and pan and turn them over together. Carefully lift off the pan. Serve with whipped cream or ice cream! And more fresh fruit if you like.