Wake and Bake
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[Photograph: Carrie Vasios]

Who says upside-down cakes are just for pineapples? Make a summer-worthy version using blueberries.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

adapted from Joy the Baker

About This Recipe

Yield: serves 8
Special equipment: 9-inch cake pan, stand mixer

Ingredients

  • For the topping:
  • 2 tablespoons unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • 11 ounces blueberries
  •  
  • For the cake
  • 1 1/3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 8 tablespoons unsalted butter, at room temperature
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup sour cream

Procedures

  1. Adjust oven rack to middle position and preheat oven to 350°F. Place 2 tablespoons butter in cake pan and place in oven until melted. Remove from oven, swirl to coat pan, and set aside.

  2. To make cake: In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy, about 3 minutes. Add egg, vanilla, and sour cream and beat to combine. Add dry ingredients and beat until just incorporated. Batter will be thick.

  3. To assemble: Sprinkle 1/3 cup brown sugar for topping over melted butter in pan. Pour in blueberries and shake pan until they're evenly spread around. Pour in batter, using a rubber spatula to smooth over blueberries.

  4. Bake cake until golden and a cake tester inserted into the middle of the cake comes out clean, about 30 minutes. Let cool 15 minutes then release from pan, blueberries on top.