Upside Down Blueberry Pancake Recipes

UPSIDE DOWN LEMON BLUEBERRY PANCAKE

Steps:

• Preheat Oven to 375 degrees
• Butter an 8 x 8 baking dish
• Add the berries to the prepared pan and top with zest. Add 1 Tablespoon of the powdered sugar and toss.
• In a medium bowl, combine 2 Cups of The Invisible Chef Pancake Mix, 1-1/4 Cups Buttermilk (or 1 cup whole milk), 2 eggs and 4 tablespoons of melted butter. Pour the batter over the berries. Sprinkle with granulated sugar. Bake until the crust is golden and a toothpick inserted comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
• Dust with remaining powdered sugar and drizzle with maple syrup, whipped cream or ice cream.
• Note: You can use the whole box of mix - just follow the directions on the back of the box for 18 pancakes and use a 10" skillet or 9 x 13 baking dish. Makes 8-10 servings.

UPSIDE-DOWN BLUEBERRY PANCAKE

Steps:

• Preheat oven to 350F.
• Combine pancake mix, milk and egg; set aside.
• In a 10-inch pie plate (in oven) melt butter and remove from heat.
• Spoon berries in bottom of pie plate.
• Carefully pour batter on top.
• Bake 18 minutes or until top springs back when tapped.
• Loosen edges and invert onto serving plate.
• Cut into wedges and serve with maple syrup.
• NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
• Just be sure to drain well.

OVEN-BAKED BLUEBERRY PANCAKE

Steps:

• Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
• Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

BAKED BLUEBERRY PANCAKE

Steps:

• In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.