Upside Down Blueberry Cinnamon Cake Recipe
Ingredients
| Cake flour | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Eggs | 2 , beaten | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Frozen blueberries | 2 Cup (32 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2953 Calories from Fat 1079
% Daily Value*
Total Fat 121 g186.7%
Saturated Fat 30.9 g154.3%
Trans Fat 13.5 g
Cholesterol 434.3 mg144.8%
Sodium 2043 mg85.1%
Total Carbohydrates 437 g145.7%
Dietary Fiber 40.5 g161.8%
Sugars 240.5 g
Protein 51 g102.1%
Vitamin A 19.4% Vitamin C 16.6%
Calcium 64% Iron 27.8%
*Based on a 2000 Calorie diet
Directions
Cream shortening with the sugar and cinnamon until smooth and soft.
Add the eggs and beat until fluffy and light in color.
Add the milk alternately with the dry ingredients, beating well after each addition.
Gently fold in the blueberries.
Pour into a greased 9-inch square cake pan 1 3/4 inches deep.
Bake at 350° F. (moderate) for 45 minutes, or until cake tests done.
Chef
