Blueberry upside down cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh blueberries |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Vegetable shortening |
| 1 | cup | Sugar |
| 3 | Eggs | |
| Grated rind of one orange | ||
| 1½ | cup | Coarsely chopped pecans |
| 1 | teaspoon | Salt |
| ¾ | cup | Milk |
| 2 | cups | Flour |
| 3 | teaspoons | Baking powder |
Directions
TOPPING
BATTER
Combine all topping ingredients together. Spread mixture in the bottom of a greased 10 x 10 x 2 inch baking pan. Thoroughly cream shortening and sugar. Add eggs, one at a time, beating after each addition. Sift together flour, baking powder and salt. Alternately add dry ingredients and milk, beginning and ending with the dry ingredients. Fold in nuts and orange rind. Pour batter over topping.
Bake at 350 degrees for 45 minutes. Loosen edges and invert on a platter while still hot. Sprinkle with powdered sugar if desired.
Serve warm.
Source: King's Orchard, Plantersville, Texas Shared by: Becci McClain, June 1995 Submitted By BECCI MCCLAIN On 06-07-95