Showing posts with label blueberry coffee cake. Show all posts
Showing posts with label blueberry coffee cake. Show all posts

Monday, February 16, 2015

Blueberry Upside-Down Cake

I blame the weather. I know I have no right to complain about the weather when Sheila is digging out from under eight feet of snow. I should be grateful that we haven't been socked by snow three weeks in a row. But it's 10 degrees here! Less than that with the wind chill! Now it wouldn't be a problem for me, except that I was supposed to start a diet. I haven't. And I blame the weather! Why is it that when it's coooold, I want to eat warm comforting food? Heavy stews, mac and cheese, puddings and coffeecakes?

So on Saturday, when we were taking a quick walk, we discussed food. And blueberry coffeecake won. It was what we craved! So I took a quick look through Pinterest, where it's fun to shop for recipes. And I found this Blueberry Upside-Down Cake recipe, which originally came from Canadian Living Magazine. Figures. They get some mighty cold weather in Canada!

This is a super easy recipe. If you don't bake much, or if your child wants to bake something, this recipe would be a great choice. It's hard to imagine where you might go wrong. Plus, there are steps like melting butter in the microwave and spreading the blueberries that any child could do easily.

The cake can be eaten warm or cold. When served warm, I would add a dollop of ice cream or whipped cream. I don't think that's necessary when it's eaten cold.

I measured the two cups of blueberries, and they came to exactly one 10-ounce bag of frozen blueberries. I used the optional cinnamon, which seems like quite a lot but was just right. I suspect it would be equally good with cardamom instead of cinnamon.

Blueberry Upside-Down Cake
from Canadian Living Magazine 1983

9x9 or 7.5x11 inch baking pan

1/4 cup butter
1/2 cup brown sugar
2 cups blueberries (10 ounce bag frozen)
1 tablespoon lemon juice

1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup butter (1 stick) softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup milk

Preheat oven to 350.

Place the brown sugar directly into the baking pan. Melt the 1/4 cup butter, pour it over the brown sugar and mix. Scatter the blueberries on top of the sugar. Sprinkle with lemon juice.

Combine the flour, baking powder, salt and cinnamon in a bowl. Stir with a fork to combine and set aside. Beat the 1/2 cup butter with the 3/4 cup sugar until light. Beat in the egg and the vanilla. Beat in the flour mixture in small amounts, alternating with the milk until everything is combined. Pour over the blueberries and bake at 350 for 45 - 50 minutes.

Cool in pan for 10 minutes, then turn over onto a large flat plate.

Mix melted butter and brown sugar right in the pan!
Spread the blueberries.
Makes a nice thick batter!
Spread on top of the blueberries.
Okay, so it cracked. No problem because that's the bottom! No one will know!
Let rest for 10 minutes after baking, then turn out of the pan.

Wednesday, August 27, 2014

Blueberry Bundt Cake recipe from author @DarylWoodGerber

From Daryl aka Avery:

I'm in crunch mode. That means facing writing deadlines for my mysteries as well as doing PR for the launch of STIRRING THE PLOT, which comes out in 4 weeks -- September 30th.

You know writers don't just write, right?

For the PR, I'm writing blogs for a blog tour (that has giveaways), offering a Facebook giveaway (see below), a Goodreads giveaway, setting up more giveaways (also see below - are you on my mailing list??), and more. I serve as coordinator, photographer, and instigator. (I like instigator! I could use work in the photography department. LOL)

During crunch mode time, I find myself craving...not crunchy salt things (I never have been much of a potato chip fan). Nope, I crave sweets. Yes, I've read all the information about not eating too many sweets, and so I watch it. I don't need to throw myself into a sugar "low" where I crash and burn and can't write a single word [although I do like the idea of a single-word book; fast to write; fast to absorb]. When I'm in this mode, I like a slice of something yummy about mid-morning. This blueberry bundt cake is not to be beat. It's so easy to make and so rewarding.



Ingredients for Cake:
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (or gluten-free flour)
* ½ teaspoon Xanthan gum (if using gluten-free flour
¾ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup (8 ounces) sour cream

Ingredients for Filling:
¼ cup packed brown sugar
1 tablespoon flour (or gluten-free flour)
½ teaspoon cinnamon
2 cups fresh blueberries

Ingredients for Glaze:
1 cup confectioner’s sugar (some call this icing or powdered sugar)

2 tablespoons milk


Preheat oven at 350 degrees F.

In a large bowl, cream butter and sugar until fluffy. Add eggs, two at a time. Beat well after each addition. Add vanilla.

In a small bowl, combine flour (or gluten-free flour, plus Xanthan gum), baking soda, baking powder, and salt. Add to the creamed mixture, alternating with the sour cream. The mixture will be somewhat dry; this is not a runny batter. That’s okay.

In another small bowl, combine the brown sugar, flour (or gluten-free flour) and cinnamon.

Spoon a third of the batter into a greased bundt pan. Top with half of the brown sugar mixture. Sprinkle half of the bluberries on top. Repeat. Top with the remaining batter.

Bake for 55 mInutes until toothpick comes out clean. Let cool at least 10-15 minutes before removing from pan. Let cake cook completely before drizzling the glaze over the cake.

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As I said above, I'm having a few giveaways in the next four weeks. The one on Facebook ends August 28. Tomorrow. Are you entered? I'm partnering with these fabulous four authors (Krista Davis, Hannah Dennison, Kate Carlisle, and Hank Phillippi Ryan) to give away two fabulous "big" prizes.


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Make sure you're signed up for my newsletter. The giveaway will include all my books, a plush Tigger, a Cookbook Nook mug, and more! Launch prize will be awarded September 30!

Click HERE.  

And "like" me on Facebook and Goodreads, where more information about other giveaways will appear.

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By the way, in STIRRING THE PLOT, you'll find recipes for these sweets. Chocolate seems to be a theme, but there will also be recipes for Halloween-themed fun!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

Days of Wine and Roquefort 
is out!
order here

Inherit the Word
  is out!
                                    order here

STIRRING THE PLOT is available for preorder: order here.

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 

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