Okay, my review of her recipe....the cake was a dense cake, but not in a dry and heavy way. It had a nice crumb and wasn't too overly sweet, which I appreciated. It had a nice light flavor due to the lemon zest and the sweetness of the blueberries.
When I saw this recipe I was excited because it took me out of the pineapple box and pretty much just opened up the entire world of upside-down cakes for me....I can't wait to try out other fruits and flavor combinations! Also, I did not have fresh blueberries so I used frozen unsweetened.....so just because the summer berry season is coming to an end....there is no excuses not to try this recipe out. :)
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| How cute are these? |
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| Mmmmm.....Blueberry Upside-Down Corn Cakes INGREDIENTS 2T butter, melted 1/3 cup brown sugar 1 cup fresh or frozen blueberries 1/3 cup olive oil 1/2 cup honey 2 eggs 3/4 cup plain yogurt 1 tsp vanilla extract Grated zest of one lemon 1 cup flour (I used whole wheat) 1/2 cup fine cornmeal 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt DIRECTIONS Preheat oven to 350 degrees and lightly grease the cups of a 6-cup jumbo muffin tin. In a small bowl, combine butter, brown sugar and blueberries. Spread the mixture evenly amound each muffin tin. In a large bowl, whish together olive oil, honey, eggs, yogurt, vanilla and lemon zest. In a seperate bowl stir together the flour, cornmeal, baking powder, baking soda and salt. Gradually beat the dry mixture into the wet ingredients, stirring just to combine. Pour approximately 1/4 cup of batter on top of the blueberries into each muffin cup. Bake for approximately 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out with a moist crumb. Place the pan on a wire rack to cool for approximately 15 minutes. Once the cakes are cooled, run a knife along the edges of each cup to loosen, then very carefully invert onto baking pan. Spoon any berries left in the tins over the cakes. Enjoy! |
