Blueberry Upside-down Cake

by Pradeepa Nair · December 17, 2018

Few days back, I had bought a pack of frozen blueberries from bigbasket and I was looking for some recipes using it. Last year I had made a simple vanilla blueberry cake and some lemon blueberry mini muffins. Both had tasted very nice and so this time I wanted to try something different. After some brainstorming and discussion with Neha, we decided to bake a blueberry

upside down cake. As always, this is also an eggless bake. The lemon zest, juice and extract gives it a nice tangy flavour.

The butter and the caramelized brown sugar imparts a beautiful flavour to the blueberries spread at the base of the cake. The cake is extremely soft and moist. Infact, the cake tastes quite better after few hours of baking when the entire juices and flavour reaches the top of the cake. So, this cake definitely tastes better when it is cooled for atleast 5-6 hours. I had felt a similar case in my pineapple upside down cake too. As always, I have used a 240 ml cup.

Ingredients:

All purpose flour 150 gm
Salt a pinch
Baking powder 1/2 tsp
Baking soda 1/4 tsp
White sugar 100 gm
Brown sugar 2 tbsp
Butter 3 tbsp
Oil 3 tbsp
Milk 150 ml (1/2 cup +2 tbsp)
Lemon juice 1 tbsp
Lemon zest 1 tsp
Lemon extract 1 tsp
Blueberries 1-1.5 cup

Method:

Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
Sieve the flour, salt and rising agents 2-3 times. Place it in a large mixing bowl.

Heat the milk and 1.5 tablespoon of butter till butter melts.

Take a six inch cake tin and add 1.5 tablespoon of butter in it. Heat on low flame and add 2 tablespoon of brown sugar. Heat till the sugar melts.

Now arrange the blueberries in the tin in a uniform layer.

Powder the sugar in a dry mixer jar.
Mix the milk-butter mixture and add powdered sugar, oil, lemon juice, lemon zest and lemon extract. Whisk well.
Now add the liquid mixture into the dry ingredients and fold gently.

Carefully, pour the batter into the prepared cake tin and tap on the counter to remove air bubbles if any.

Now bake the cake for 30-35 minutes or till a toothpick inserted into the centre comes out clean.
Remove the tin from the oven and cool for 3-4 minutes.