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Blueberry Upside Down Cake
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Description
A perfect summer dessert. The cake is moist and just sweet enough to really showcase the flavor of the blueberries. This is a variation of the Cranberry Upside Down Cake that I made in December.
Ingredients
- 2 sticks Butter, Very Soft At Room Temperature
- 1 cup White Sugar
- 1 whole Egg Yolk, At Room Temperature
- 2 whole Eggs, At Room Temperature
- ⅔ cups Sour Cream, At Room Temperature
- 1 teaspoon Vanilla
- ½ teaspoons Salt
- 1-¾ cup Cake Flour (or White Lily, Not Self-rising)
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- 1 cup Brown Sugar
- 2 cups Blueberries, Fresh Or Frozen (at Room Temp)
Preparation
1. Preheat oven to 350 degrees and put the rack in the lower third of the oven.
2. Lightly butter the bottom and sides of a 9″ cake pan that is at least 2 1/2″ deep. I’ve also used a 10 1/2″ iron skillet and a 9 1/2″ pie plate because I don’t have a 9″ cake pan.
3. Put 1 1/2 sticks of the butter in a large bowl. With a wooden spoon cream the butter with the white sugar and the egg yolk.
Switch to a whisk and stir in the whole eggs one at a time. Whisk until the sugar begins to dissolve and the batter looks smooth.
Mix in the sour cream, vanilla and salt.
4. Sift the flour, baking powder and baking soda into the wet ingredients. Or, if you’re like me and don’t own a sifter just run a fork through the dry ingredients and then add them to the wet. Stir to combine. The batter will be satiny.
5. Put the 1/2 stick of butter in the pan and set it in the oven to melt. Pull it out and stir the brown sugar into it.
Pat the mixture out in the bottom of the pan as evenly as you can. Put the berries on top of the brown sugar/butter mix. Pour the batter on top of the berries.
Bake in the lower third of the oven for 50-60 minutes. Cool 5-10 minutes and then dump it out on a plate. Enjoy!
You can see more pictures, as well as a link to Cranberry Upside Down Cake by clicking on the related link above.
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2 Comments
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thesweetlife on 3.22.2010
I made two of these – and I actually made them with strawberries instead of blueberries. yum! It was “u” week at my child’s school, so we made one in his class and I made another one for them to eat after they’d assembled their cake. Definitely better with whipped cream over it, or eaten warm. The kids loved it.
I passed along the recipe to several friends, some of whom have already made it with either blueberries, strawberries, or both!
cs3andme on 7.27.2009
I made this in a bundt pan, and it turned out wonderful (baked 50 minutes). The blueberries add just enough sweetness to the pound-cake texture. My boyfriend declared this the perfect ‘breakfast cake’ and enjoys it with a small amount of milk poured over it.