I had another epic Monday: dentist appointment, work, class, work, class, run, eat dinner, bake cake. The cake got done shortly before 11 p.m. I know, I’m nuts. BUT this cake sounded too good not to make for the Tuesdays with Dorie baking project this week. And I enjoy getting out a lot of bowls and berries and standing at the kitchen counter – stirring away – after a long day.

This was actually a very simple cake to make. I whipped it together in no time. It was supposed to be a Cranberry Upside-Downer, but I wanted to use some of my frozen Owl’s Head blueberries instead. What can I say, I’m a big blueberry fan. This must be the eighth blueberry baked good in the past month.

Instructions

Bring some butter and sugar to a boil in a small pan.

Pour in the bottom of an 8-in pan and top with chopped pecans and fruit. Other people used cranberries or peaches. I think raspberries would be beautiful as well. Set aside.

I keep thinking of when my sister Alli told me she’s seen enough butter, sugar, flour, butter pictures on the blog. Ack. So here it goes….in a medium-size mixing bowl, beat butter and sugar. Add two eggs, one at a time. Then mix in vanilla (I used my vanilla bean paste, like usual). Next mix in the half of the flour, the third cup of milk, and the last half of flour with your mixer on low.

See – it’s so simple to whip up. The batter is divine. It’s got a lot of vanilla, a hint of cinnamon and the texture is like mousse. Spread batter over the berries in the pan.

Bake for around 40 minutes at 350 degrees.

Then invert onto a plate.

Cross your fingers and hope it comes out okay.

Bam – my first upside down cake!

I wanted to try a piece when it was still warm from the oven. It’s delicious – the cake portion really makes it. The cake is light and springy, but also moist with a dense crumb. The vanilla-cinnamon flavor enhances the flavor of the berries.

Not a bad bedtime snack. The cranberry version would be great at Christmas. I’ll be making this one again.

This recipe can be found at Superfluous by Sabrina. It is also on page 206 of Baking From My Home to Yours by Dorie Greenspan. To see other Upside-Downer cake concoctions, check out the other TWD bakers.

Related posts:

• To Die For Blueberry Muffins
• Ray’s Blueberry Pie
• Crunchy & Custardy Blueberry Tarts