Dessert

Blueberry-Anise Upside Down Cake is for Breakfast, Dessert.

Blueberry-Anise Upside Down Cake takes 15 minutes to prepare.

Blueberry-Anise Upside Down Cake takes 45 minutes to cook.

Blueberry-Anise Upside Down Cake makes 8 servings.

The ingredients for Blueberry-Anise Upside Down Cake are:

Brown Sugar, .75 cup, packed
Butter, unsalted, 4 tbsp
Blueberries, fresh, 3 cups
Anise Seed, 1 tsp
Flour, white, 1 cup
Whole Wheat Flour, 0.5 cup
Baking Powder, 1.5 tsp
Baking Soda, 1 tsp
Salt, .5 tsp
Butter, unsalted, .5 cup
Granulated Sugar, .67 cup
Vanilla Extract, .5 tsp
Egg, fresh, 2 large
Buttermilk, lowfat, .5 cup
Milk, 1%, .25 cup

Here is how you make Blueberry-Anise Upside Down Cake:

In a large oven-proof skillet (or cast-iron pan), melt butter and sprinkle brown sugar over. Heat for 3 minutes (not all sugar will melt). Remove from heat and add blueberries in one layer over brown sugar.Preheat oven to 350-degrees F.Finely grind anise seeds. Combine ground anise, flours, baking powder and soda, and salt. In another bowl beat together butter and sugar and add vanilla and eggs. Add flour mixture alternately with buttermilk and milk and beat just until combined (do not overbeat). Spoon batter over blueberries and bake for about 45 minutes or until tester comes out clean. Cool cake in skillet on a rack for about 15 minutes, then invert onto plate. Serve warm or at room temperature.Serving Size:?makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MOMMAPAJAMA1.

The nutritional information for Blueberry-Anise Upside Down Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 437.0

• Total Fat: 19.1 g
• Cholesterol: 93.9 mg
• Sodium: 445.3 mg
• Total Carbs: 70.9 g
• Dietary Fiber: 2.8 g
• Protein: 5.5 g