Sunday, April 7, 2013
Blueberry Upside-Down Cake - SRC
For this month's Secret Recipe Club, I had such a hard time choosing what to make from Evelyne's blog, Cheap Ethnic Eatz, that I did not make a decision until yesterday morning. At first, I was all set on making her chocolate covered peanut butter cheesecake (believe it or not, she made hers in the shape of a fish). I even had all the ingredients for it. But, then, at the last minute, I steered in a completely different direction and decided to make her Blueberry Upside Down Cake. Of course, now, it means I've still got peanut butter cheesecake on the brain, but oh well.
I've made pineapple upside down cake in the past but had never tried it with blueberries. It was such a nice change. The blueberries get totally jammy and the lovely golden cake beneath it is the ideal pairing. It's sweet, but not too sweet, and with all that anti-oxidant filled fruit I say it's healthy, which means that cake for breakfast in this instance is perfectly okay. Plus, the cake is so versatile that you could add cinnamon, lemon, or oranges to it, something that I intend to do the next time I make it. All in all, this cake made my Sunday morning a real treat.
Thanks Evelyne for your delicious cake!
Blueberry Upside Down Cake (adapted from Cheap Ethnic Eatz)
1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk (I used 6 Tbsp. yogurt + 6 Tbsp. water)
In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer.
Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.