Step into the vibrant flavors of Newfoundland with this Blueberry Upside Down Cake recipe, lovingly sourced from my treasured collection of fundraising cookbooks from the 60s, 70s, and 80s. This delightful cake is a true testament to the island’s culinary heritage, combining the sweet-tart goodness of fresh blueberries with a moist, tender cake that’s perfect for any occasion.
The magic of this recipe lies in its simplicity and the beautiful presentation of the blueberries that caramelize as the cake bakes. As you flip the cake out of the pan, the blueberries form a glossy, irresistible topping that’s both visually stunning and delicious. The cake itself is light and fluffy, providing the perfect contrast to the rich, juicy berries.
Baking this Blueberry Upside Down Cake is a wonderful way to connect with Newfoundland’s culinary past while creating something that your family and friends will love. The recipe is straightforward, yet it delivers a dessert that’s sure to impress. Whether you’re enjoying a slice with a cup of tea in the afternoon or serving it as a show-stopping dessert at your next gathering, this cake is bound to become a favorite in your recipe collection.
Blueberry Upside Down Cake Recipe:
3 tablespoon butter
1/3 cup firmly packed brown sugar
1 3/4 cups fresh blueberries
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/3 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup margarine
1 egg
1/2 cup milk
1 teaspoon vanilla
Melt butter in an 8-inch square pan.
Remove from heat and odd brown sugar; blend well.
Spread blueberries ever the brown sugar mixture and sprinkle with lemon rind and juice.
Combine sifted flour, baking powder, salt, granulated sugar and spices.
Cream margarine.
Add sifted flour mixture, un-beaten egg, milk and vanilla.
Stir until flour is dampened, then beat vigorously for 1 minute.
Spoon batter over blueberries.
Bake at 350@ F. for 50 minutes.
Cool cake in pan for 5 minutes and then invert on a large, flat dessert platter.
Serve warm with whipped cream or ice cream.
