Author Notes
One does not find blueberry's easily in Bangalore/India and when I happen to find them in one of the store, my imagination went into hyper drive on ways I can use them creatively. After careful thought I decided to make blueberry upside down cake. It turned out moist, fresh and jammy because of blue berries and now my family & neighbors can't seem to have enough of it. —Amit Puri
Ingredients
- Ingredients for the Cake
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2 cups
All purpose flour
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1 cup
Brown Sugar
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1 teaspoon
Baking Powder
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1/2 teaspoon
Baking Soda
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3/4 cup
Plain Yougurt
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1 teaspoon
Salt
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1/2 cup
Vegetable Oil
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2
Eggs
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1 teaspoon
Lemon Zest
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2 teaspoons
Juice of Lemon
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1 teaspoon
Vanilla Essence
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1/4 cup
Cold Milk
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25 grams
Blue berries
- Ingredients for Blueberry top (actually down side of cake)
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2 ounces
Ubsalted butter at room temerature
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8 ounces
Blueberry Fresh (thawed if frozen)
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1/2 cup
Brown Sugar
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1 tablespoon
Cornflour
Directions
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Mix all the ingredients - All purpose flour, sugar, baking power, baking soda, yogurt, salt, vegetable oil, eggs, lemon zest, lemon juice, vanilla essence, blueberries and milk together
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If you feel the consistency is not like a regular cake mixture add some more dash of cold milk and mix well to combine
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To make blueberry mix - combine in pan butter, blue berry, sugar and cornflour
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On slow heat (40seconds - 1 min) mix them lightly such that butter is melted and is absorbed by sugar and cornflour thereby coating blueberries
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Line a 8 inch pan with aluminum foil or parchment paper
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Pour your mix of butter, sugar, blueberries and cornflour in cake pan and spread all over to form a firm base
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On top of it pour your cake batter
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Preheat you oven or microwave to 190 degrees centigrade
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Bake for 40-50 minutes or till tooth pick in the center comes clean
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Let it rest for 10 minutes before you turn upside down and take it out on cake stand
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