BLUEBERRY UPSIDE DOWN CAKE

Blueberry Upside-Down Cake
Cooking from Quilt Country
Amish and mennonite Kitchens
copyright 1989 by Marcia Adams

Another gem of a cake that is made with those little wild blueberries that I picked and froze back in July.  This blueberry upside down cake is not the most attractive cake that I have ever made, but it surely tasted wonderful.  Topped with fresh whipped cream with a nice hint of the orange rind added to the batter.  The body of the cake is mosit, tender and very soft.  Serves about 8-10 depending on the size you cut each piece.  Just make sure your serving platter is a little bigger then the cake pan.  The blueberries did fall down the sides.   This is a keeper for sure.   Happy Baking everyone


Blueberry Topping:
1 tbsp butter
1/2 cup plus 2 Tbsp brown sugar
2 1/2 cups blueberries
dash of salt
1/2 Tbsp plus 1 tsp cornstarch
1 Tbsp water
Cake batter:
1 cup sifted cake flour
1/4 tsp salt
1 tsp baking powder
1/4 cup 1 Tbsp butter, softened
1/2 cup sugar
1 tsp grated orange rind
1 tsp vanilla
1 egg, beaten
1/4 cup orange juice
Sweetened whipped cream for topping

Heat oven to 350 degrees. Prepare a 9 inch baking dish with oil.

Prepare the topping first. In a medium saucepan combine the first 4 topping ingredients, the butter, brown sugar, blueberries and the salt. Bring this mixture to a boil, then simmer over low heat for 10 minutes. Combine the water and the cornstarch in a small dish and add to the blueberries and bring to a boil. Set this aside, but keep warm while you are mixing the cake batter.

In a medium bowl add the sifted flour, salt and baking powder together and set this aside. In another mixing bowl cream the butter then add the sugar, orange rind, and vanilla. Mix this well. Blend in the egg until the mixture is smooth. Add the sifted flour mixture alternately with the orange juice and end with the flour mixture. Mixing a little while adding a little of each.

Pour the blueberry mixture in the 9 inch oiled baking dish. Oil the sides and the bottom of the baking dish. The cake batter is very thick so using a small spoon drop several dollops of the batter over the blueberry mixture. Then using a off set spatula gently smooth each mound into each other to cover the blueberry and make a smooth top of the cake batter. You will have some blue streaks but don't worry its ok. Bake for about 20-25 minutes or until the center springs back when touched with your finger. Having your cake platter ( little bigger then the cake pan) ready immediately invert the cake to the serving tray. Top with sweetened whipped cream while the cake is warm for the best flavor.

I have shared this recipe with      bizzybakesb