Nothing pleases me more than finding a fresh reason to gather everyone around the table, and Upside Down Blueberry Cake provides one. It feels festive enough for company and just as welcome on an ordinary afternoon. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 4 ounce Blueberries
- 2 eggs room temperature
- 100 grams sugar
- 1/4 tsp. Vanilla powder or 1 tsp. Vanilla
- 60 grams melted unsalted butter
- 120 grams sour cream
- 230 grams flour
- 1 tsp. Baking powder
- A pinch of salt
Caramel
- 5 tbs. Sugar
- 2 tbs. Water
- 1 tbs. Unsalted butter
Blueberry sauce
- A handful of blueberries
- 2 tbs. Sugar
- 4 tbs. Water
Instructions
- Preheat oven to 350F.
- Line 8 inch cake pan with parchment paper.
- Spread the blueberries at the bottom of the pan.
- Cook the sugar with the water until golden add butter and cook to combine, drizzle over the blueberries.
- Beat the eggs, sugar and butter for 2 minutes fold in 120 grams of sour cream and vanilla, then beat in 230 grams of flour, 1 teaspoon of baking powder and salt in increments until combined. Spread the batter over the blueberries and smooth the top gently with a spatula.
- Bake for 35 minutes let cool slightly and serve warm with a scoop of vanilla ice cream.
- For the blueberry sauce cook the ingredients for 8 minutes or until the berries are soft and thickened then strain to discard the skin.
- You can also make this cake with currants!!