Tag Archives: cake
Have you ever wanted a slice of cake? Just one slice? But you don’t have a cake. And if you made a cake, you’d surely eat the whole entire cake. And, well, that just wouldn’t be pretty. And that means … Continue reading
Red Velvet Cake has been one of my favorites for a few years now, but I had never made it myself. Because I had some excess cream cheese on hand, but more so because it was my coworker’s birthday and … Continue reading
Do you have somebody who you have wronged and you don’t know how to make it right again? Has your childhood friend never forgiven you for comparing her hair to a poodle? (Mine has, and she remains a dear friend … Continue reading
Usually when you hear someone talking about freezing their eggs, they don’t mean the kind in their refrigerator. Then again, most people don’t have the ghost of the Abominable Snowman living in their fridge. I apparently do. I have known for some time now that the temperature dial in my refrigerator moves on its own. Every few days, it will migrate from “cold” to “coldest” and I’ll find my water and other miscellaneous items covered with a bit of crystallized ice. I just move the dial back and that’s that. But not today. Today, even the eggs were frozen. (Ironic since my apartment is an oven and I’d just love some of that cold fridge air to fill the house….) Fortunately I had just bought some new (unfrozen) eggs and was able to proceed with the day’s baking project – Blueberry Upside Down Cake.
I had actually gotten the idea of doing a Blueberry Upside Down Cake at New York’s famous “21 Club,” which I visited earlier this week as part of Summer Restaurant Week. I was, unfortunately, a bit disappointed by the food but the Blueberry Upside Down Cake was quite good and I decided to give it a go myself after finding a recipe on Thibeault’s Table. The cake was very moist and the blueberry juices crept into the cake perfectly. I used fresh blueberries and opted not to include cinnamon in my cake, as that just doesn’t strike me as a summer-y flavor, but I’m sure it’s good either way.
Blueberry Upside Down Cake
1/2 c melted butter
1/2 c brown sugar
2 c blueberries (fresh or frozen)
1 T lemon juice
1/2 c butter
3/4 c granulated sugar
1 t vanilla
1 1/3 c cake flour (all purpose flour will work as well)
2 t baking powder
1/4 t salt
1 t cinnamon (optional)
3/4 c milk
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 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 centre comes out clean.
Let cool 10 minutes in pan, then turn out on to large flat plate and serve warm or at room temperature.