Blueberry upside down cake

Yield: 1 servings

Measure Ingredient
2 cups Fresh blueberries
¾ cup Sugar
2 tablespoons Flour
2 tablespoons Lemon juice
½ cup Vegetable shortening
1 cup Sugar
3 \N Eggs
\N \N Grated rind of one orange
1½ cup Coarsely chopped pecans
1 teaspoon Salt
¾ cup Milk
2 cups Flour
3 teaspoons Baking powder

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

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