Try one of our old fashioned desert
Blueberry Upside-Down Cake
2 C. fresh blueberries
1/2 C. granulated sugar
2 T. all-purpose flour
3 T. freshly grated lemon rind
1/2 C. butter, softened
1 C. granulated sugar
1 t. pure vanilla extract
1/4 t. almond extract
3/4 C. whole milk
2 C. all-purpose flour
4 t. baking powder
1/4 t. salt
1/2 C. toasted slivered almonds
Sweetened whipped cream
Preheat oven to 350° F.
Mix blueberries, 1/2 cup sugar, 2 tablespoons flour and lemon rind; spread
evenly into a greased and floured 9-inch springform pan.
Beat butter and 1 cup sugar until fluffy; beat in eggs and extracts. Mix flour,
baking powder and salt; beat into creamy mixture alternately with milk until
just moistened. Pour over blueberries and spread evenly. Bake 60-70 minutes or
until a wooden pick inserted in center comes out clean.
Let sit in pan about 5 minutes then place a serving plate over top of pan;
carefully invert cake and plate together. Remove sides from cake pan. Serve
warm, topped with almonds. Garnish with sweetened whipped cream as desired.
Makes 12 servings.