Saturday, June 18, 2011

Blueberry Upside-Down Cake

Although the weather has been swinging between rainy and grey and sunny and super hot here in NYC,   it feels--officially--like summer. And, as I might have mentioned before, I truly believe that upside down cakes are an official summer dessert.
This blueberry upside down cake is a Martha Stewart recipe (that version is a bit fussier than mine), though it was originally introduced to me by my boyfriend's mother (she also introduced me to that ever famous, well-loved goat cheese and prosciutto strata). She brought this blueberry upside down cake out for dessert one night when we were all gathered around an outdoor table, finishing a perfect grilled summer meal and overlooking a prairie. It was a picturesque summer night--one of those evenings where there's a slight breeze and everyone at the table is newly tan and happily exhausted from a day in the sun. Trust me when I say: next time you have a summer evening--you should really pair it with this blueberry upside-down cake. You should also throw some vanilla ice cream in the bowl. Here's wishing you one of those unforgettable summer nights soon...happy cooking!
Blueberry Upside-Down Cake
Adapted from Martha Stewart by Alexandra Rogers

4 Tablespoons butter, melted plus a little extra to grease the pan
1/3 cup + 3 Tablespoons light-brown sugar
1 1/2 cups blueberries, washed 
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

1. Heat oven to 350 degrees Fahrenheit and grease a bread loaf pan. Pour 2 Tablespoons of the melted butter into the bottom of the pan and evenly coat by tilting the pan in every direction.
2. Sprinkle 3 Tablespoons of brown sugar over the butter, on the bottom of the pan.
3. Pour 1 cup of blueberries over the loaf pan and set aside.
4. In a large bowl, mix flour, baking powder and salt. I find it's best to use a whisk to get some air into the mixture. 
5. In another bowl, place 2 Tablespoons of remaining butter and 1/3 cup brown sugar and the egg and milk, and beat together with a fork.
6. Add wet ingredients to dry ingredients. Mix until just combined. Do not over mix. 
7. Pour half the batter into the loaf pan. Sprinkle 1/2 cup blueberries over the batter and spread the remaining batter on top of that.
8. Bake for 35-40 minutes, until a knife inserted in the center of the cake comes out clean (without any doughy batter stuck to it).
9. Serve with vanilla ice cream, to up to 8-10 friends and enjoy outside on a summer evening.

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