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Wednesday, July 1, 2015

Frank About Food Flashback: Blueberry Upside Down Cake

This is a repost from this time, last year. I appeared on Living Well with Carol Parker and showed how simple it is to create a delicious, easy, and seasonal dessert for your Fourth of July celebrations!





Today on "Cooking With Carol" on Living Well, I am showing a very quick and easy recipe for Blueberry Upside Down Cake. I am using lemon poppyseed muffin mix in my version. Blueberries and lemon just work so well, together. 

For the demo on Saturday, at the Webb City Farmers Market, I will be continuing the blueberry theme and am going to use Sunny Lane Farm ground lamb with blueberries to create a delicious kebab. I will post the recipes closer to Saturday. 

Here is the video from the show: 






Blueberry Upside Down Cake

2 C blueberries
1/4 C sugar
1 tsp cornstarch
1 - 6.5 or 7 oz package muffin mix, any flavor 
1 egg, beaten
1/3 C milk

1.  Preheat oven to 350°F. Spray an 8 inch round cake pan with non-stick vegetable spray. 
 
2.  Combine the sugar and cornstarch in a medium bowl. Add the blueberries, and gently
     toss to coat. 
 
3.  Pour blueberries into cake pan. 

4.  Combine the muffin mix, egg, and milk in a medium bowl, until slightly lumpy. Do not 
     overmix. 
 5.  Carefully spread the muffin batter over the blueberries. Bake for 25-30 minutes, or until
     the cake springs back when pressing a finger against the center. 
 
6.  Cool for at least 5 minutes in the pan. Then, invert onto cake plate. Slice into wedges,
     top with whipped cream and serve. 

1 comment:

  1. I will make this for the hotel sometime.
    Good Job

    ReplyDelete