Blueberry Upside Down Cake

There is a magical place in Quebec, about 6 hours by car North East of Montreal, called Saguenay-Lac-St-Jean which is famed for one beautiful blue, round, delicious fruit: the Blueberry. The sandy soils of this region are a perfect habitat for this shrub. Blueberries abound and they are the small flavor-packed wild variety.

This fruit of course has been the source of inspiration for wonderful dessert recipes in Quebec, like this Blueberry Upside Down Cake . This cake is addictive. I made this cake for a pot luck at work. I made a small one on the side for a Saturday tête-à-tête diner too. I got rave reviews, many went for seconds and one colleague went for thirds!

Ξ Blueberry Upside-Down Cake Ξ
from Thibeault’s Table,  originally from Canadian Living Magazine, August 1983

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer.

Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

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