So when I read this recipe I was expecting something completely different.
In my head I was thinking it would be something similar to a pineapple upside down cake. Well, it isn’t. So temper your expectations!
This is not to say that the cake was very enjoyable - it was. But I think it is more of a breakfast cake than a dessert cake.
We have a blueberry bush in the back yard, and the harvest this year has been amazing. So the blueberries in this cake were super fresh, plump and delicious.
The cake itself is very moist.
The thing that makes it amazing it the sauce. It is very simple - just three ingredients, but it packs in a lot of flavor.
The corn syrup provides a nice sweetness that blends well with the lemon juice and rind. It soaks into the cake beautifully while leaving a glaze on the top. You can’t see it, but you can sure taste it!
This cake is the perfect mix between a coffee cake and a breakfast bread.
BLUEBERRY UPSIDE DOWN CAKE
1 1/2 Cups Cake Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Cup Shortening
1 Cup Sugar
1/2 Teaspoon Cinnamon
2 Eggs, Beaten
1/2 Cup Milk
2 Cups Fresh Blueberries
LEMON SAUCE
2 Tablespoons Corn Syrup
1/4 Teaspoon Grated Lemon Rind
1 Teaspoon Lemon Juice
Sift flour, measure and resift three times with salt, soda and baking powder. Cream shortening with the sugar and cinnamon until smooth and soft. Add the eggs and beat until fluffy and light in color. Add the milk alternately with the dry ingredients, beating well after each addition. Gently fold in blueberries. Pout into a greased 9 inch square cake pan. Bake in a 350 degree oven for 45 minutes. Combine all sauce ingredients. Top warm cake with lemon sauce.
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