Sunday, May 24, 2009

Upside Down Blueberry Cake for Taste and Create

For this month's Taste and Create, my partner is Bellini of More Than Burnt Toast. Nicole of For the Love of Food created this blog event and it is a wonderful way to connect bloggers and a fun event for my family and friends, since they are my official tasters. Bellini is from Canada and has a wonderful blog. I loved her weekly feature highlighting Canadian chefs. Even though Bellini lives in a condo in Canada, I feel a real connection with her when it comes to food. I will be a regular visitor to her blog to find out what she is cooking and give it a try in my southern kitchen.

It was extremely hard to decide on the recipe I would recreate. As is often the case, it all came down to what I had on hand and what was happening on the home front. Tonight we are going to Peg's for a BBQ and I am taking dessert. Bellini's Upside-Down Blueberry Cake was the perfect match. Our freezer is home to many packs of blueberries from last year's harvest, the main ingredient of this delicious cake. Another thing I loved about the recipe was the ease of making it. But next time, I will be sure and bake it on a cookie sheet, to catch the overflow of blueberry juice.
Thanks, Bellini, for another create Taste and Create!

Upside-Down Blueberry Cake

2 tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 -1/2 cup fresh blueberries (I used frozen)
1/2 cup unsalted butter, softened,
3/4 cup granulated sugar
2 eggs
1- 1/2 cup unbleached all-purpose flour
2- 1/2 tsp baking powder
1/2 teaspoon salt
1/4 cup freshly squeezed lemon juice or orange juice
1/3 cup low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest

Preheat oven to 350 F. Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside. Combine the flour, baking powder, and salt in a bowl. Reserve. In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm.Makes 1 (9-inch cake). Serves 8 to 12.

Note: I would place the cake pan on a baking sheet, just in case the blueberries bubble over.