Blueberry Upsidedown Cake

julie...have you been looking for this book ? i found it in my bookshelf.....it is such a cute book...all about baking a THANK YOU...i just LOVE that idea....

i had some blueberries and was going to make a blueberry crisp but decided on a blueberry upsidedown cake instead...

you start by melting the butter and brown sugar right on the stovetop in the bottom of a 9 inch cake pan....

i made the cake in the mixer...and this must be the MOST FORGIVING cake on the planet. i did EVERYTHING wrong. i don't know what i was thinking...a friend mentioned that i might have had heat stroke...that's funny...maybe i did...i added cornstarch instead of baking powder...when i realized what i had done wrong..i just went ahead and added the baking powder too...the butter and egg mixture looked funny....uh oh...i forgot to add the sugar and added it in AFTER i had added the flour...now i am really wondering if this cake is going to work.
milk? what? i don't have any milk..so i used half and half...i didn't have enough blueberries..it called for 2 cups...i only had one cup. i guess i'll go ahead and bake it...what do i have to lose?

i spread the batter into the pan...

i can't beleive it...but it worked...

it sure smelled good in the kitchen....

we ended up having a wonderful dessert...blueberry upsidedown cake. Heat wave update: we are in shorts and flip-flops...i am NOT kidding you guys..and we are BBQing burgers in the garden tonight...wish you were here.....



Blueberry Upsidedown Cake

adapted from Sweet Gratitude by judith sutton

Preheat oven to 350 degrees

Blueberry-Lemon Topping

4 tablespoons unsalted butter cut into 4 pieces

2/3 cup brown sugar

2 cups fresh blueberries

1 1/2 teaspoons grated lemon zest


Melt the butter in a round 9 inch cake pan over low heat. Cook and stir for about 3 minutes till brown and bubbly. Remove pan from the heat and add blueberries and lemon zest.

Cake

1 1/3 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons ( 1 stick ) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons lemon zest

1/2 cup whole milk

For the cake: Whisk together the flour, baking powder, salt. Set aside.

In a large bowl, beat butter and granulated sugar on medium till light and fluffy. Scape down the sides of the bowl and add the eggs one at a time. Beat in vanilla and lemon zest. On low speed, beat in half the flour, then beat in the milk. Beat in the remaining flour just until incorporated.

Spoon the batter in large dollops over the blueberries. Carefully spread out the batter.

Bake for 40 to 45 minutes, or until the toothpick comes out clean. I found it only took 40 minutes.

Let cake cool in the pan for 3 minutes.

Run a knife around the edge of the pan and invert the cake onto a wire rack. Lift off pan.

Serve warm or at room temperature and sprinkle the top with powdered sugar.