Greenfield’s-Style Blueberry Upside-Down Cake

Greenfield’s-Style Blueberry Upside-Down Cake

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes_© Book (Secret Recipes^TM, Marysville, MI; June 1997, p. 13)

INGREDIENTS:

½ cup butter

1-qt fresh blueberries*

1-lb powdered sugar

1 cup granulated sugar

1 cup flour

1½ tsp baking powder

¼ tsp salt

1 tsp cinnamon

1 cup milk

INSTRUCTIONS:

Place the butter in an oblong, 13-inch pan, in a 350°F oven until melted. Coat pan evenly in melted butter and set aside while you mix the powdered sugar and berries. Set them aside, also. Combine all the dry ingredients. Spread the berries mixture evenly over bottom of butter-coated pan. Spread batter evenly over berries.

Bake at 350°F for 45-50 minutes or until cake tests done when a toothpick inserted into center comes out clean. Cool a few minutes and invert cake onto platter. Serve warm or cold, with ice cream or milk. Serves 8.

[*NOTE: You can also make other berry cakes, using this recipe and substituting something else, like raspberries, for the blueberries.]

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Meant to Mentor