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“This is our way of entertaining!!! My DH notorious for phoning up friends at 4:30 and wondering what they are doing for supper! He has got so good at it, he has our male friends doing the same back to us!! The wifes are not involved with this little discussion!!! If no one has anything special on...we go out for dinner....but usually one of the wives has something planned for dinner at this point. One time, we had been invited to one friends place for fresh salmon, when he gets a call from another couple to see what we were doing for supper. He liked what they were offering for supper, so he invited them down to couple #1's place for dinner and we all combined our meals. The challenge is to use what you have in your fridge and cupboards. This Blueberry Upside Down Cake was one of the contributions. It is fast, easy and the dessert came out of the oven just as we were sitting down to eat...so they smell from the kitchen was wonderful. Serve this with a little whipping cream and thawed blueberries for decoration. A sprinkle of icing sugar could also be used”
READY IN:
1hr 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In 9-inch round or 8-inch square cake pan, spread melted butter. Sprinkle with brown sugar. In small bowl combine blueberries with cornstarch. Spoon blueberries over brown sugar; set aside.
  2. In medium bowl, mix together flour, baking powder, baking soda and salt. In large bowl, cream butter and sugar until fluffy, using electric mixer. Beat in egg. Then beat in yogurt, lemon juice, rind and vanilla. Stir in flour mixture just until well combined; pour batter over berries. Bake in 350*F oven 55-60 minutes or until cake tester inserted in centre comes out clean. Cool 5 minutes on rack. Loosen edges around cake and invert onto cooling rack.

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