Blueberry Upside Down Cake

Blueberry Upside Down Cake from Gluten Free Canteen

Upside down cake is rumored to come in flavors other than just pineapple, like blueberry or peach. The Canteen kitchen, just to verify the validity of said rumors set out to bake a cake or two or three.

But a hairy little stupid spider nearly ruined everything.  Statistic Brain says more than 30% of people dread spiders, ranking right behind fear of death.  It’s probably more like 99.97% of people who think spiders are extra creepy. Especially spiders that walk on water and catch whales, um, ok – fish. Think we are kidding? It’s a thing.

Blame it all on too much coffee. While the cake baked and after ingesting way too much caffeine, I thought a speedy apartment clean up would be in order.

Until a spider ran out from under the rim of the bathroom sink, that is. Aside from jumping sky high and eeking slightly I quickly turned on the water and let it run for two or three hours (actually, merely a minute).

I also sprayed the sink with three gallons of Windex after I turned off the water.  Leaving the room to speed-dust (did I mention caffeine) I arrived back about five minutes later only to see said evil spider climbing up the water spout, or in this case the sink filled with Windex. Over use of chemicals may be destroying our planet, but apparently spiders will inherit the earth.

Three tissues (double ply, mind you) to gingerly attack the chemical-immune spider by squishing it was my next classy move. Only one has to have the will to actually squish the thing.  I am more the kill-it-by-asking-nicely as I barely swing the Kleenex at it. I merely broke one of its many, many legs and yet it still scampered forth. With a mighty will summoned by the fact that a perfectly good cake was still in the oven and I could not abandon the dwelling to the evil spider, I grabbed it in the Kleenex and flung it all into the toilet and flushed three times.

My brain, defying logic, was certain that the itsy bitsy spider would once again gimp its way up the water spout. And you know the rest. Someone had to pee and would not. That is until the cake was finished and I could leave the house and wander hurry to a public rest room nearby.

The cake? It really didn’t care about the spider. Oh. You mean, how is the cake?  Really, really blueberry good.

It has tons of blueberries baked into the top, and uses more on top of those right before serving for that extra special curb-appeal. To get the cake out with the topping attached be sure to flip the thing when it is ridiculously hot right out of the oven. Loosen the edges, use pot holders, top with a cake plate and flip. Pull up on the baking pan a bit at a time until you hear that familiar whoosh sound which means it let go  and is about to flop onto the plate. It takes a few seconds or so which feels an awful lot like five minutes.

Don’t be distracted by any spiders, by the way. They only want the fish, not cake. I think.

Blueberry Upside Down Cake from Gluten Free Canteen

Blueberry Upside Down Cake
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Ingredients
Berry Topping
  • 60 grams unsalted butter, cubed (4 tablespoons)
  • 25 grams granulated sugar (2 tablespoons)
  • 25 grams brown sugar (2 tablespoons)
  • ¼ teaspoon freshly ground nutmeg
  • 300 grams fresh blueberries (2 heaping cups)
Cake
  • 260 grams Canteen Flour Mix (2 cups) (see notes)
  • 100 grams granulated sugar (1/2 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 120 grams neutral vegetable oil (1/2 cup)
  • 2 extra large eggs
  • 240 grams plain Greek yogurt (1 cup)
  • Zest of one lemon
  • 1 teaspoon vanilla
  • ½ teaspoon lemon extract
  • 150-200 grams fresh blueberries (1 to 1½ cups) (for topping cake)
Instructions
  1. Preheat the oven to 350. Put butter in the bottom of an 8 or 9-inch round cake pan and place pan in the oven while it preheats. Once the butter is fully melted and begins to bubble sprinkle in the brown sugar, granulated sugar, and nutmeg. Shake the pan to evenly distribute the mixture but don't stir. Place berries in a single layer on top of the mixture without disturbing it.Place pan back in the oven while mixing batter.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt until combined. In a small bowl whisk together oil, eggs, yogurt, zest, vanilla and lemon extracts until combined. Stir into flour mixture until the batter is smooth and thick.
  3. Remove the blueberry mixture from the oven and scrape the batter into the pan. Use an offset spatula or the back of a spoon to even out the batter without disturbing the blueberry mixture. Rap the pan on the counter to remove any air bubbles. Bake at 350 for 45-50 minutes. Begin checking the cake at 45 minutes using an instant read thermometer. Remove when the center of the cake reads 195°F. Once the center is baked and toothpick comes out without any crumbs, remove the cake from the oven.
  4. Immediately loosen the edges of the cake. Using potholders, place a serving plate on top of the hot pan and in one single quick motion flip the whole thing. Lift the edges of the pan using the potholders, very gently until there is no resistance (that way you know the topping is not sticking to the pan). Cool to room temperature before serving. Add fresh blueberries to the top right before serving.
Notes
See About Flour for Canteen blend information

Blueberry Upside Down Cake from Gluten Free Canteen

Comments

  1. This cake came out ridiculously well! I have to admit that I ended up with blueberries on the floor of my oven, even though I made it in a 9″ pan … I think the next time I would use a spring form…I am also not a great fan of lemon extract, so would use almond extract the next time…but…the cake was a big hit and we all really liked it. Nice light moist cake and the blueberries were really beautiful. Thanks so much for the recipe!

    • GlutenFreeCanteen says:

      Glad you liked it, Marcie. Almond would taste great. Thanks for letting me know.

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