Blueberry upside-down cake
J. Kenji López-Alt · ♥ 5K likes · 180K views · 15 min video
Timestamp
Ingredients
Method
Techniques
Line the skillet bottom with a round of parchment: fold the sheet in half twice, then into successive triangles, measure from the pan's center to the edge, crease and cut, and unfold.
Cutting a parchment round
- 340 g flour
- 140 g sugar
- 1 whole lemon
- 2 tsp baking powder
- ¼ tsp baking soda
In one bowl combine the flour, sugar, lemon zest, baking powder and baking soda.
- 140 g milk
- 2 tsp vanilla extract
- salt
- egg yolks
Add the milk, vanilla, a big pinch of salt, the eggs and the melted butter; mix just until homogeneous with no streaks of flour or egg, without overmixing.
Wet ingredients and mixing the batter
- 1½ quart blueberries
- ¼ cup sugar
- lemon juice
Toss the blueberries with a quarter cup of sugar and lemon juice in a bigger bowl.
Sugaring the blueberries
Spread the blueberries in an even layer in the lined pan and spread the batter evenly on top.
Variation: in a smaller, taller pan, lower the oven about 25 degrees and bake 10 to 15 minutes longer.
Run a thin spatula or knife around the edge and invert onto a big plate.
Inverting the cake, and a raw center
If the center is still raw, return it to the pan and bake about 20 minutes more, until a cake tester comes out clean; invert again and put back any blueberry juices.