identity confirmed: baking addict

Thursday, July 8, 2010 |

Berries are summer food (fairy food) and a delicious way to take the edge off the heat. I look forward to the months when the berries are cheap, the heat calls for a juicy treat, and I get to look around the web for new recipes. I was searching specifically for a dessert that would use a lot of blueberries and yet keep pretty well. This Blueberry Almond Upside Down Cake got fantastic reviews from my friends, and made a perfect end treat for the Fourth of July weekend.

The recipe below is an adaptation of Deborah Madison’s Pear Almond Upside Down Cake from Vegetarian Cooking for Everyone. The Artsy Foodie reworked it as a tarte tatin, and that’s how I found the recipe (and altered it).

Blueberry Almond Upside Down Cake



3 tablespoons butter

1/2 cup brown sugar, packed

3 cups blueberries

The Cake

1/2 cup butter, at room temperature

3/4 cup granulated sugar

1 teaspoon vanilla

1/4 teaspoon almond extract
(I just added extra vanilla instead)

3 eggs at room temperature

2/3 cup blanched almonds, finely ground
(I only had regular, whole almonds, so I put them in the coffee grinder, and that worked to perfection)

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt


Preheat the oven to 375 F. Heat the butter with the brown sugar in a 10-inch cast-iron skillet (I used my tarte tatin dish) over medium-low heat until the sugar is melted and smooth, then place blueberries in pan over low heat for 3 minutes. Remove from heat.

Cream the butter and sugar until light and fluffy, then add the vanilla and almond extract. Beat in the eggs until smooth. Stir in the nuts, followed by the remaining dry ingredients. Spoon the batter over the fruit and smooth it out with a spatula.

Bake in the center of the oven until the cake is golden and springy, about 35 to 40 minutes, Let cool in the pan for a few minutes, then set a cake plate on top to the pan, hold tightly, and flip over. Carefully ease the pan off the cake.

Let cool to room temperature and serve with vanilla ice cream or whipped cream.

Note: If you don’t have a cast-iron skillet, a plain old baking dish will do; melt the butter and sugar in a pan, and then pour into the baking dish (round or square), skip heating the blueberries on the stove, and proceed with the recipe.

Recommended for: dessert, breakfast, tea…any time you feel like something delicious and not too sweet, but sweet enough to go with an iced coffee or tea.


Kristen M. said...

This looks DELICIOUS! And so does your new site design. Love it!

Alyce said...

That looks so yummy! Now I'm going to have to talk my husband into taking us berry picking soon.

theduckthief said...

Tasty looking! And I love your new template!

Juju at Tales of said...

Oh my! Beautiful!

abigail said...

that looks delicious! We've got a couple blueberry bushes and the blueberries are almost ripe. I'll have to try this.

Nina said...

I like it already. :)

Lisa said...

LOL--I looked at that last picture and first thought that you burned the cake and I was wondering why on earth you would show it. Duh! I love blueberries--I'll have to give this recipe a try while I have a fridge full of them.

Love the new layout!

mari said...

You bake. You read great books. You write beautifully. I am following you. And trying this recipe, too.

Kim said...

I've been away for a bit, but LOVE your new design! I have never heard of an upside down blueberry dessert. Will try it, thanks! (queen bee)

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