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 egg
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.



36 comments:

  1. You always make things that can make me gain 5 pounds just by reading your post! Not really...but you know what I mean. Nice looking cake, Lisa.

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    1. Thank goodness looking is calorie free.

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  2. I've never even considered a blueberry upside-down cake..I must be crazy. This one looks to die for. Fantastic SRC pick!

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  3. Lisa, great pick for SRC, this cake looks really divine. I wouldn't mind starting my day with this :)

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  4. I have never tried a blueberry upside down cake either!
    Sounds like a refreshing change!
    Great job on this month's assignment

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  5. This makes me wish our store had a better produce section...may have to go out on a hunt to find good-looking blueberries. This sounds delicious and looks fantastic. Great SRC pick!

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  6. That looks great Lisa! I also think cake for breakfast is okay sometimes, especially when it has blueberries :)

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  7. This sounds and looks amazing! Pinning!!

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  8. This looks great! Now blueberry season needs to hurry up and get here so I can try this.

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    1. You can always use frozen blueberries like I did. They work just as well.

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  9. Looks delicious! I would've never thought to a blueberry upside down cake.

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  10. My kids LOVE blueberries! Will definitely have to give this one a try soon!

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  11. That is a beautiful cake and sounds like the perfect summertime breakfast.

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  12. This sounds sooooo good... Love how pretty it is too. #SRCLOVE

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  13. What a great idea for SRC. Kind of pie and cake together. Yum.

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  14. So glad you picked me and you picked a great one, the blueberry upside down cake looks amazing. Definitely do the peanut butter cheesecake sometime soon!

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  15. Your cake looks absolutely delicious, wonderful pick! Thanks for stopping by and leaving a comment on my SRC entry: Laura Goodenough's Apple Coffee Cake

    Lisa~~

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  16. YUM! Looks great...I will have to head over and find that PB cheesecake recipe because that sounds great too

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    1. Definitely head over there and check it out.

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  17. I'm all about any excuse to eat cake for breakfast!! This cake is lovely and a great SRC pick. I've only ever had pineapple upside down cake too so I agree, this is a pleasant and unique change. Yum!

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  18. I love cheesecake, peanutbutter and blueberries. It would certainly be a tough choice. But...the blueberries looke amazing. Perfect.

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  19. I've heard of pineapple upside down cake but never blueberry..sounds like a great switch! Great SRC pick!

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  20. Hi Lisa - I'm not usually a fan of cooked blueberries, but the look of this cake just may change my mind. Delicious!
    Unfortunately my post missed the blog hop due to tech issues. Here is the link as I'd hate for people to miss seeing Aly's recipe and her wonderful blog -http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

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  21. I love a cake that is "healthy" enough for breakfast! ;) Fun to have blueberries as the upside down fruit!

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  22. Too funny, this is the recipe I chose from Evelyn's blog when I was assigned to her last summer! I added lemon to the cake batter. Yours is so picture-perfect-wonderful job!

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  23. I like blueberry cake ... yours looks yummy! Greetings from SRC group D.

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  24. i love upside down cake! great choice for SRC this month!

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  25. I am not a fan of blueberry but this cake makes me want to convert to blueberry-sm!

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  26. Looks like the time has come for blueberries to make an appearance in an upside-down cake. I'm surprised that I've never seen it before or thought of it myself. I think it's a winning combination and yours looks quite delectable!

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  27. I love how this looks! I am sure it tasted fantastic :)

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  28. How great post, i love these type of sweet and really great collection.
    buy indian sweets

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