January 28, 2010

Blueberry Upside-Down Loaf Cake

During the warmer months, we have a door-to-door peanut salesman (I kid you not) who pays regular visits to the office. On any normal day I would just direct him to the back to bug the guys, seeing as how I have little need for a 2 pound bag of peanuts. One morning though, he happened to wander by when my boss was in the office, a rare moment really, but his timing was spot on. I thought for sure boss-man would have a fit and order the man never to return, but it went quite the opposite really. Having little reservations about spending $5 for a pint of berries, (I would never) my boss went ahead and grabbed six bins from the man!

I don't think my boss quite realized what he had done until it was far too late. Being the good always-there-for-you employee that I am, I offered to take two pints off his hands for him. It's not that I'm such a fan of the tart little buggers but I can't pass up free produce, nor can I bare to see it go to waste. So home I went with two uber ripe ready to eat containers of fresh blueberries. I knew right away that one of the bins would be solely dedicated to a massive batch of mini blueberry pancakes that My Perfect Little Helper loves so much (they're fantastic really because they're so simple to make and they freeze up beautifully for quick weekday breakfasts). The other container had no home, no purpose in the fridge (yet) so I threw it into the freezer.

Obviously I knew I couldn't serve the frozen berries as "fresh" fruit and with blueberry season far behind us it was no surprise I just had to bake something with the cute little guys now, when I'm craving warm sunshine and sand  between my toes. While thumbing through an issue of Cooking Pleasures Magazine, I caught a glimpse of a cherry upside down cake and knew that was the one. It screamed blueberry (even though it said cherry, it couldn't fool me) and in that very instant the remaining pint was out of the freezer and thawing over an open bowl. I have to say, this recipe was merely an inspiration as I have adjusted it so drastically it hardly resembles the original. I promise you though, it's a success and you'll never miss what was typed on those pages.

Blueberry Upside-Down Loaf Cake (inspired by Cooking Pleasures Magazine)

1 C all purpose flour
1/4 tsp ground nutmeg
1/8 tsp baking soda
pinch of salt
1/4 C butter; softened
1/2 tsp vanilla extract
1/2 C granulated sugar
1 egg
1/3 C sour cream


2 Tbsp butter
1/4 C packed brown sugar
1/4 tsp cinnamon
1 pint blueberries (about 1 1/2 C, fresh or frozen & thawed)

Preheat oven to 350F. Grease a glass loaf pan, set aside. In a medium microwave-safe bowl, melt 1/4 C brown sugar with 2 Tbsp butter for 30-60 seconds or until thick and bubbly, stir halfway through. Stir in cinnamon. Pour into prepared baking dish and top with blueberries.

Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter, vanilla and sugar until light and fluffy, about 4 minutes on medium-high. Add egg and blend well. At low speed beat in flour in three parts alternating with sour cream just until smooth, beginning and ending with flour mixture.

Gently spoon the batter over the berries and smooth. Bake 45-50 min or until cake is golden brown, a toothpick inserted in center comes out clean and cake springs back when gently pressed.

Cool on wire rack 15 minutes. Run knife around edges of cake to release from pan. Invert onto cake platter.

Serve with fresh whipped cream or a nice scoop of ice cream and it just screams summer!


  1. I think the cake looks delicious. I, too would have offered to take the blueberries off his and hands!!!

  2. Thank you! The nutmeg really offers something special to the berries.


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