This weekend I decided to try a new recipe from Eat At Home. Have I mentioned that I love this website? There are lots of new recipe, and easy ones, to try out.
I thought this one sounded good, and looked good too. Here's the recipe as is. I'll add my variations in parenthesis.
Blueberry Upside-Down Cake
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 (I only had 2 egg, so added about a tablespoon of water instead)
2/3 cup sour cream
1 tsp. vanilla
1/2 tsp. salt
1 3/4 cup flour
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 used Pam).
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. Mix the flour, baking powder and baking soda in a seperate bowl, then add to the wet ingredients. 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.
I think I was expecting something a little sweeter, or maybe richer. It tasted more like a coffee cake to me, or almost like a blueberry muffin. But it was definitely pretty, and tasted yummy!
Linking to Tempt My Tummy and Tuesdays at the Table