Blueberry Upside-Down Cake

August 8, 2011 // 12:56 pm // By: Rachel Bernard

Today is a great day. This gloomy morning is something I have missed for some time now. My weekend was plan-less, yet ended up jam packed with fun things! And, I just made another cake!

As I have already made clear, I love cakes. They are a blissful and beautiful dessert, that I cannot get enough of. Recently, when feeling like a celebration is due (which is a decision I have easily made over every single happy thing), I cannot help but insist that a cake is in order.

This upside-down blueberry cake, little ingredients, yet an aura of flavor, defines my weekend perfectly; relaxed and full of effortless beauty. Top a slice off with some greek yogurt, a dollop of whipped cream or ice cream, or drizzle with some agave, and you are set for a very delicious dessert. I impatiently await 5pm this evening, then it is me, my couch, and this cake. Oh, and kicking off my shoes.

Upside-down Blueberry Cake

4 tablespoons melted butter
1/3 cup + 3 tablespoons dark-brown sugar
1 1/2 cups blueberries
3/4 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1 large egg
1/4 almond milk
1 teaspoon pumpkin spice

Preheat oven to 350F. Butter your cake pan. Pour 2 tablespoons melted butter into the cake pan. Sprinkle 3 tablespoons brown sugar over the top, then scatter your blueberries on top of that! In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt; Set aside. In another medium bowl, whisk the remaining tablespoons of melted butter, 1/3 cup brown sugar, and egg. Whisk in milk. Then add the flour mixture into the egg mixture.

Pour batter over the blueberries in the cake pan. Sprinkle with brown sugar, or granulated sugar. Bake for about 40-45 minutes, or until a toothpick tester comes out clean. Immediately un-mold cake, inverting onto a serving plate or cake stand.

For more recipes like this yummy one, please visit www.withloverachel.com