Upside-down blueberry pudding cakes
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|⅓ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|⅔ cup||Self raising flour|
- Heat oven to 150°C fan bake. Grease a 6-hole standard muffin tin with butter. Arrange blueberries in the base of each muffin hole.
- Place butter, sugar, vanilla and egg in a bowl and beat until pale and creamy. Stir in sifted flour.
- Spoon mixture over blueberries, dividing evenly between muffin holes. Bake for 20 to 25 minutes or until puffed and golden. Cool in tins for 5 minutes before inverting on to a wire rack.
- Serve warm with whipped cream or yoghurt on the side, if desired