Blueberry Upside Down Buttermilk Cake
Description
Another summer delight borrowed from Dinner With Julie, which is, as she admits, a twist on Raspberry Buttermilk Cake – either cake, either berry, totally works. And if you’re into ‘upside-down’ cakes, check out the new search tool – mango, cranberry, chocolate-banana, orange-almond, they should all come up. Enjoy!
Ingredients
Blueberry Upside Down Buttermilk Cake
Topping (bottom)
1/4 c. dark brown sugar
1 T. EACH butter AND maple syrup
2 c. fresh blueberries
Cake
1/4 c. butter, softened
3/4 c. sugar
1 egg
1 t. vanilla
1 c. flour
1/2 t. EACH baking powder AND baking soda
1/4 t. salt
1/2 c. buttermilk
Instructions
Preheat the oven to 350 and butter a 9-inch round cake pan. put the brown sugar, butter and maple syrup in the pan, put the pan into the heating oven for a couple of minutes to melt the butter, then take it out, stir it up and evenly distribute the blueberries over top.
In a large bowl – I used my electric mixer – beat together the butter and sugar for a couple of minutes until the mixture fluffs up, then beat in the egg and vanilla. In a small bowl combine the flour, baking powder, baking soda and salt. With the mixer on low, add in a third of the flour mixture and alternate with half of the buttermilk, continuing until both are gone, ending with the flour mixture. Combine well and scrape down the sides of the bowl as needed. Spread the batter evenly over the blueberries and bake for about 30 minutes until the center is set and springs back to a light touch.
Allow the cake to cool in the pan for about 10 minutes, and then invert it onto a platter, touching up the top as needed. This is really lovely warm!
- Category: Cakes, Blueberry
