Thursday, July 31, 2008

Blueberry Upside-Down Cake

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I didn't grow up eating berries. The only berry I remember having in Brazil was strawberry. Raspberries, blueberries, blackberries were either not available or incredibly expensive. So I look forward to cook with them during the summer months when they are in season. I like them all, although I have to admit I still prefer the tropical fruits better.

This is a small cake, and I like to have a slice when it's still warm, with a scoop of vanilla ice cream. Because it's a small cake, it's important to use a small baking pan, or the cake will be pretty short, like mine. The original recipe suggests using a 5 1/2 inches souffle dish, I used a 6 1/2 inches. If presentation doesn't matter so much to you, use whatever you have in hand, the cake will taste great regardless.

A few notes:
My cake didn't turn out as tall as the one on the picture, I wonder if it is because I used a 6 1/2 inches souffle dish instead of a 5/12 one. That reminds me of something else: This is a small cake. If you plan to make it for a large crowd, consider making two of them. Lastly, my cake was done after 40 minutes.

Blueberry Upside-Down Cake Recipe
slightly addapted from here

You will need:

4 tablespoons butter, melted
1/3 cup plus 3 tablespoons brown sugar
1 1/2 cups blueberries
3/4 cup cake flour (or use 10 1/2 tablespoons of all-purpose flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup whole milk, room temperature

Heat oven to 350 degrees F. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons of melted butter into the souffle dish. Sprinkle 3 tablespoons of brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. In another 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 the souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately invert cake onto a serving dish.

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