I leave you with this picture since I have little time to get this out to you for those that want a special treat. But, I ask you now to envision swirls of powdered sugar glaze and a few sliced strawberries in between and you have a delicious red, white, and blue upside down cake!
I unmolded my blueberry cake last night and had a revelation! It looked dark, pitted, and mute - in need of some Memorial Day sprucing, and I came up with just the idea! Swirl powdered sugar icing in thin smooth strokes across the top, and add halved strawberries allowing the blueberries to peer through! A soon to be masterpiece ready to adorn any table!
1/4 cup butter or margarine
1 cup packed brown sugar
1/4 cup orange juice
1 1/4 cups fresh or frozen blueberries
1 1/3 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter or margarine melted
2 tab. vanilla or plain yogurt
1/2 cup milk
1 tsp. vanilla extract
1 tab. milk
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla
4-5 sliced strawberry halves
Heat oven to 400 degrees. In a square or round cake pan, melt butter in oven. Stir in brown sugar, orange juice, and top with blueberries.
In a large bowl whisk next four ingredients. Add egg, milk, melted butter, and stir until moistened. Pour over blueberries. Bake 18-22 min. or until golden. Cool 10 mins. before inverting.
When inverted and cooled mix milk, powdered sugar, and vanilla until a thick creamy glaze ensues. Drop spirals over top of cake until delightful swirls appear like on the croissants at the bakery. Top with fresh sliced strawberries. Refrigerate leftovers.
I unmolded my blueberry cake last night and had a revelation! It looked dark, pitted, and mute - in need of some Memorial Day sprucing, and I came up with just the idea! Swirl powdered sugar icing in thin smooth strokes across the top, and add halved strawberries allowing the blueberries to peer through! A soon to be masterpiece ready to adorn any table!
1/4 cup butter or margarine
1 cup packed brown sugar
1/4 cup orange juice
1 1/4 cups fresh or frozen blueberries
1 1/3 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup butter or margarine melted
2 tab. vanilla or plain yogurt
1/2 cup milk
1 tsp. vanilla extract
1 tab. milk
1/2-3/4 cup powdered sugar
1/2 tsp. vanilla
4-5 sliced strawberry halves
Heat oven to 400 degrees. In a square or round cake pan, melt butter in oven. Stir in brown sugar, orange juice, and top with blueberries.
In a large bowl whisk next four ingredients. Add egg, milk, melted butter, and stir until moistened. Pour over blueberries. Bake 18-22 min. or until golden. Cool 10 mins. before inverting.
When inverted and cooled mix milk, powdered sugar, and vanilla until a thick creamy glaze ensues. Drop spirals over top of cake until delightful swirls appear like on the croissants at the bakery. Top with fresh sliced strawberries. Refrigerate leftovers.
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