Friday, May 27, 2011

Blueberry Upside-Down Cake by Jayada Radhika

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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