Ok, this recipe is really too good to keep to myself, so here it is. This is adapted from Fabulous Desserts by Johna Blinn
Blueberry Upside-Down Cake
1 quart fresh blueberries (I only had frozen and it worked fine)
1 tbsp fresh lemon juice
4 tbsp butter
1 tbsp egg replacer
1 1/2 cups plain four
dash salt
1 1/2 tsp baking pwd
3/4 cup milk
Wash and drain blueberries; place in a bowl.
Squeeze lemon juice over top; sprinkle with 3/4 cup sugar. Mix gently and set aside.
Cream together butter and remaining sugar.
Sift together flour, salt, baking pwd and egg replacer; add to butter mixture. Add milk and beat 'til smooth.
Place sweetened blueberries in well-greased 8-inch square pan (I used round as my square pan was full of Moussaka!), arrange berries in even layer; smooth cake dough over berries.
Bake in preheated 350F (180C) oven 30 mins.
When cake is done, invert on platter (be care of the juice!); cut in squares (or slices if using round tin) and serve warm (good cold too!). Can also serve with plain cream or whipped cream.
This is REALLY yummy!
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