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Blueberry Upside-down Cake

Blueberry Upside-down Cake

Made by: Emily Connelly

Makes: one 8 or 9-inch cake

For the Topping:

2 tablespoons unsalted butter

1/4 cup brown sugar

1 1/2 cups blueberries, fresh or frozen

For the Cake:

1/2 cup unsalted butter, softened

2/3 cup brown sugar*

1 large egg

1 teaspoon pure vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2/3 cup plain yogurt or sour cream

*Note about brown sugar. I have been “making” my own by mixing sugar and
molasses with a fork, about 1 cup of sugar and 1 to 1 1/2 Tablespoon of molasses.
It makes for very fluffy brown sugar, and gives a molasses flavour to the cake.

Preheat oven to 350 degrees F.

I used a 9-inch round pan with 2-inch sides. The original recipe called for an 8-
inch round with 3-inch tall sides.

Place butter in the cake pan and place in the oven. When butter is melted, remove
pan from the oven. Using two pot holders, tilt the pan around and around, coating
the sides of the pan with butter. Once sides are coated, set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg
and cinnamon. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter
and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3
minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla
extract. Beat for 1 minute.

Turn the mixer off, scrape the bowl, and add the dry ingredients. Beat on low
speed while adding the sour cream or yogurt. Beat until the batter just comes
together. Batter will be pretty thick. Remove the bowl from the mixer and finish
incorporating ingredients with a spatula.

Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Sprinkle
blueberries over the butter and sugar in a single layer. Spoon batter over the
blueberries and spread evenly with a spatula. Bake for about 35 minutes, or until a
skewer inserted in the center comes out clean.

Let cake rest for 10 minutes before running a knife around the edge of the cake and
inverting the cake onto a cake plate. Serve warm with sweetened sour or whipped



with adaptations Emily did.

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