Red, White and Blue-Berry Upside Down Shortcake!


Celebrate America!! Fresh raspberries and sweet blueberries on top of a sweet vanilla cake, Stars and Stripes Forever! ~Amy

Red, White and Blue-Berry Upside Down Shortcake!

Recipe:

2 cups fresh blueberries
1/3 cup sugar
Zest of 1 lemon

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt

Fresh Raspberries
Sweetened Whipped Cream

Heat oven to 350 degrees

Generously butter 8 cake pan. Evenly spread blueberries into the bottom of the tin. Sprinkle with 1/3 cup sugar, sprinkle evenly with lemon zest. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown. Cool for about 10 minutes in pan. Turn onto serving plate. When ready to serve:
Top with whipped cream and fresh raspberries

Recipe by Amy Richardson

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