Blueberry Upside-Down Cake, fresh from the oven
The Occasion: Casual dinner party with friends. I suggested serving ice cream with assorted toppings for dessert but Ilise was determined to kick it up a notch and made this beautiful, moist, and blueberry-licious cake. I’m really glad she did even though it meant turning on the oven. Everyone loved this tasty treat, and the leftovers were excellent for breakfast the next day too.
Please keep reading for more of the story, some sweet tunes, photos and the recipe.
Please keep reading for more of the story, some sweet tunes, photos and the recipe.
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Today’s sweet sound bite comes from The Soorleys and Lindi Ortega (click the names to visit their websites). Two lovely little songs to provide the perfect accompaniment to a refreshment break of cake and tea. Or just a go-with as you finish reading this post. Either way, I think you’re going to like these musicians.
(Hat tip to Daytrotter – awesome site for discovering new music!) |
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Upside-down cakes have always been the best -- super-simple to make yet really impressive to serve. Almost any fruit can be substituted but I find it’s hard to beat blueberries in the middle of summer. Two things make this recipe a little different from others: coconut milk and chopped white chocolate, both of which are added to the cake batter. To me, the finished cake didn’t taste overly much like either one of those things, but was rich and moist and extremely satisfying.
Click on the photos to enlarge them and read the captions.
Click on the photos to enlarge them and read the captions.
| Printable Recipe- Blueberry Upside-Down Cake |
Blueberry Upside-Down Cake
Recipe source: Life is Good via Food.com
Ingredients – Lemon Blueberry Topping:
Ingredients – Cake:
Directions – Lemon Blueberry Topping:
Directions – Cake:
All photos: Ilise Goldberg
Recipe source: Life is Good via Food.com
Ingredients – Lemon Blueberry Topping:
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2/3 cup light brown sugar, tightly packed
- 2 cups fresh blueberries
- 2-4 teaspoons grated lemon zest
Ingredients – Cake:
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup unsweetened coconut milk
- 2 ounces white chocolate, coarsely chopped
Directions – Lemon Blueberry Topping:
- Preheat the oven to 350 degrees F.
- In a 9 inch round cake pan, melt the butter over low heat.
- Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
- Remove the pan from the heat.
- Arrange the blueberries evenly over the brown sugar mixture.
- Scatter the lemon zest over the blueberries.
Directions – Cake:
- Sift the flour, baking powder and salt.
- In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
- Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time.
- Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined.
- Scrape down the bowl and beat in the coconut milk.
- Beat in the remaining flour mixture until combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
- Cool in the pan on a wire rack for about 3 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan.
- Invert a serving plate over the cake and turn the cake out onto the plate (I kept it on a cooling rack to prevent the bottom of the cake from getting too moist from condensation)
- Let cool 30 minutes before serving.
All photos: Ilise Goldberg
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