Blueberry buttermilk upside-down cake
Don’t you love when you get to have dessert for breakfast? That’s one of the perks of this little cake ~ it can be served as dessert or as breakfast. We chose breakfast! I woke up earlier than everyone else today and because this is such a quick recipe, I was pulling the cake out of the oven just as Jim and the kids were all getting up. Remember those coffee commercials where the aroma of fresh coffee wakes the family up in the morning? Same thing happened here, only it was the delicious smell of cake baking. Much nicer than an alarm clock!
Recipe: Blueberry Buttermilk Upside-Down Cake
(adapted from Babble.com)
1 c. blueberries
1 1/2 c. Bisquick + 2 Tbsp.
1/2 c. sugar
4 Tbsp. butter, melted
1 Tbsp. vanilla extract
1/4 tsp. almond extract
2/3 c. buttermilk
Preheat oven to 400 degrees and generously spray a 9″ round cake pan with cooking spray. Sprinkle 2 Tbsp. of Bisquick into the cake pan and shake it to coat. Sprinkle blueberries around bottom of pan.
In a large bowl, stir together remaining ingredients until a lumpy batter forms. Pour batter over blueberries and smooth out. Bake for 17-20 minutes (original recipe called for 14-17 minutes, but my cake wasn’t ready then), or until cake springs back to the touch. Cool on wire rack. Gently run a knife around edges of cake and invert it to serving plate.