Blueberry Upside-Down Skillet Cake Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup butter, cubed
- 1 cup packed brown sugar
- 1/4 cup orange juice
- 1 cup fresh or frozen blueberries
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup 2% milk
- 1/2 cup butter, melted
- 1/2 teaspoon almond extract
- Optional toppings: vanilla ice cream, whipped cream and toasted almonds
Instructions
- Preheat oven to 400 °. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.
- Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired.
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