A perfect summer dessert. The cake is moist and just sweet enough to really showcase the flavor of the blueberries. This is a variation of the Cranberry Upside Down Cake that I made in December.
Gather up your ingredients. Remember to do this a bit before you want to start baking because everything needs to be at room temperature. Here’s what you’ll need:
2 sticks butter, very soft at room temp.
1 cup brown sugar
2 cups blueberries, fresh or frozen (if frozen, thaw and drain them) at room temp.
1 cup white sugar
1 egg yolk, plus 2 whole eggs at room temp.
2/3 cup sour cream, at room temp.
1 tsp. vanilla
1/2 tsp. salt
1 3/4 cup cake flour (or White Lily Flour, not self-rising)
1 tsp. baking powder
1/4 tsp. baking soda
1. Preheat oven to 350 degrees and put the rack in the lower third of the oven.
2. Lightly butter the bottom and sides of a 9″ cake pan that is at least 2 1/2″ deep. I’ve also used a 10 1/2″ iron skillet and a 9 1/2″ pie plate because I don’t have a 9″ cake pan.
3. Put 1 1/2 sticks of the butter in a large bowl. With a wooden spoon cream the butter with the white sugar and the egg yolk. Switch to a whisk and stir in the whole eggs one at a time. Whisk until the sugar begins to dissolve and the batter looks smooth. Mix in the sour cream, vanilla and salt.
4. Sift the flour, baking powder and baking soda into the wet ingredients. Or, if you’re like me and don’t own a sifter just run a fork through the dry ingredients and then add them to the wet. Stir to combine. The batter will be satiny.
5. Put the 1/2 stick of butter in the pan and set it in the oven to melt. Pull it out and stir the brown sugar into it. Pat the mixture out in the bottom of the pan as evenly as you can. Put the berries on top of the brown sugar/butter mix. Pour the batter on top of the berries. Bake in the lower third of the oven for 50-60 minutes. Cool 5-10 minutes and then dump it out on a plate. Enjoy!
My mom made this cake with peaches and said it turned out very good. I’ll have to try that version next.