Tangled Up In Blue(berries)

posted in: KitchenAid Baking Pan | 0

I have a new found love for anything cake.  Growing up I wasn’t really a fan– I much preferred cookies and brownies.  Not that I’m older, I’m now obsessed.  Instead of the cookie monster, I’m now officially the cake monster.  I think what ignited my obsession is that I have been taking a cake decorating class.  The smell of a cake baking for the perfect canvas has been intoxicating.  Cake crumbs (and slices) and nibbles of icing has been my meals lately!

One of my dad’s fav desserts growing up is pineapple upside down cake… I was never a big fan since the canned pineapples grossed me out.  To update this and modernize version this 80’s classic, I decided to use fresh blueberries.

Additionally to bring bright tartness to the dish, I whisked in tons of lemon juice for flavor. what’s great about this recipe is you get away with eating cake for breakfast since it’s so similar to a blueberry muffin.  (BTW this is also fabulous for a breakfast potluck!)  I hope you enjoy!

Blueberry Upside Down Cake

Ingredients

  • 8 tbs of unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 1 3/4 cups of fresh blueberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350 degrees with rack in center.
  2. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter.
  3. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and half of the lemon zest. Sprinkle mixture evenly over bottom of pan; arrange blueberries in a single layer on top.
  4. With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy.
  5. Add egg and vanilla; beat until well combined.
  6. In a separate bowl, whisk together flour, baking powder, salt and remaining lemon zest. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
  7. Spoon batter over blueberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
  8. Let cool on a wire rack for 20 minutes.
  9. Run a knife around edge of cake to separate cake from the walls
  10. Invert onto a rimmed platter.
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http://whiskandtell.com/2017/02/tangled-up-in-blueberries/
I have a new found love for anything cake.  Growing up I wasn’t really a fan– I much preferred cookies and brownies.  Not that I’m older and wiser I’m now obsessed.  Instead of cookie monster, I’m now officially the cake monster.  I think what ignited my obsession is that I have been taking a cake decorating class.  The smell of a cake baking for the perfect canvas is intoxicating.

One of my dad’s fav desserts growing up is pineapple upside down cake… I was never a big fan since the canned pineapples grossed me out.  To update this and modernize version this 80’s classic I decided to use fresh blueberries.  Additionally to bring tardiness to the dish I whisked in Tons of lemon juice for flavor. what’s great about this recipe is you get away with eating cake for breakfast since it’s so similar to a blueberry muffin.  I hope you enjoy

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