Almond extract and almond flour in the cake complement the blueberry top nicely.
Blueberry Upside-Down Cake
½ cup unsalted butter
1 cup sugar
3 eggs
½ tsp almond extract
1½ cups cake flour*
2 tbsp almond flour
1 tsp baking powder
¼ tsp salt
⅔ cup buttermilk
2 tsp melted butter
½ cup brown sugar
2 - 3 cups fresh blueberries
1. Preheat the oven to 350°F.
2. In a large bowl cream butter and sugar with an electric mixer. Add eggs one at a time, beating well after each addition. Add almond extract and mix.
3. In a medium bowl mix together cake flour, almond flour, baking powder, and salt.
4. Add flour mixture to butter-sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture.
5. In a small bowl mix together melted butter and brown sugar. Spread over the bottom of an 8in square pan, or a 9in circular pan. Line the bottom of the pan with the fresh blueberries.
6. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool for 15 minutes, then turn the cake out of the pan to finish cooling.
8. Serve and enjoy!
*You can sub 1½ cup of regular flour minus 3 tbsp combined with 3 tbsp corn starch for the cake flour.
This cake is a variation on the black raspberry upside-down cake I made and wrote about earlier. Blueberries are in season so of course I had to include them in the cake! I also swapped the sliced almonds in the cake for a little bit of almond flour to keep the extra almond flavor without the crunch they impart. Despite adding some almond flour, this cake doesn't have a dense crumb texture. It's light, fluffy, and almond-y! This cake would also work well with raspberries, blackberries, or any mix there-of. Regardless of berries used I hope you can take some time to enjoy some cake or any food you love.
Happy baking :)
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