last week, i ate no fewer than two pints of blueberries for lunch. two pints, two days, two lunches. as if that weren’t enough, i’ve had blueberries for the past two days as breakfast. oh, and when andrew called to mention that friends coming home from japan this week would be stopping by for dinner. except that he didn’t say “stopping by”. and this was planned. so, by no means was this going to be a casual affair. and thus, dessert was a prerequisite.
blueberry upside down cake
adapted from martha
makes 1 6-inch cake
4 tablespoons butter, melted, plus more for cake pan
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature
heat over to 350F.
butter a 6-inch springform pan (make sure that the seal of the pan works; mine didn’t, so i wrapped it with tinfoil to seal).
melt (or brown, if you’re feeling up to it) 2 tablespoons butter in a saucepan.
pour melted butter into springform pan and mix in 3 tablespoons brown sugar.
layer with 3/4 cup blueberries and set aside.
in a medium bowl, whisk together flour, baking powder, and salt.
in another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg.
whisk the milk into the egg mixture.
add flour mixture; whisk until batter is smooth.
pour half the batter into pan.
sprinkle remaining blueberries over batter.
spread remaining batter over blueberries.
bake for about 45 minutes, or until a cake tester inserted in the middle of the cake comes out clean
immediately unmold cake, inverting it onto a serving dish.