Picking in the blueberry patch; what could be sweeter? Along waterways and creeks, hillsides

and rocky patches, these little blue beauties are worth the hike.

This upside-down cake is a nice way to celebrate blueberry season in the North. It is also important to reward your pickers with a delectable goody after the pickings.

You can use blueberries, cranberries, mossberries or a combination in this cake. Try using orange juice and orange zeste, instead of lemon, for yet another variation.


Blueberry Upside Down Cake

INGREDIENTS:

¼ cup butter, melted

¼ cup brown sugar

2 cups wild blueberries

1 tablespoon lemon zeste

2 teaspoons lemon juice

1? cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

? teaspoon nutmeg

? teaspoon ground cloves

½ cup butter, softened

¾ cup granulated sugar

1 egg

½ cup sour cream or yogurt

1 teaspoon vanilla

PREPARATION:

Grease the sides of a nine-inch springform or cake pan.

Into the bottom of the cake pan or springform pan, pour melted butter.

Add brown sugar.

Swirl to mix.

Add the blueberries.

Sprinkle with lemon zeste and juice on top.

Set aside.

In a separate bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg and cloves.

In a large bowl and using an electric mixer, cream together the butter and sugar.

Add in the egg and beat until fluffy.

Add vanilla and mix until thoroughly blended.

Into the creamed butter, add the dry ingredients alternately with sour cream/yogurt, and mix until combined.

Carefully spoon the batter over top of the blueberries.

Bake in a pre-heated 350F oven for about 50 minutes or until wooden tester comes out clean.

Cool cake for about 15 minutes and then carefully invert onto a serving plate.

Serve warm with ice cream, frozen yogurt or whipped cream.

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