I think this is such a great idea. I love blueberries. A lot. I really am not too much of a fan of other fruits. There are just a few: Blueberries, blackberries, nectarines, grapes, apples, esp. Granny Smith, raisins, but that is dried fruit but it is still fruit and I love that. Are cranberries a fruit? I am not sure, but I like them both fresh and dried. I guess they are a fruit. This just shows my lack of knowledge. And I am too lazy to check it out.
I think the orange juice in this in this recipe will likely make it. I have orange juice in my cranberry relish recipe for Thanksgiving and it makes me happy. It just works. Sometimes you just need that slight acidity with a little sweetness – not the over powering citrus like a lemon. But some times you need that too – Pecorino Chicken is a great example. Indeed.
4 Tbs unsalted butter, cubed
1 cup packed light brown sugar
1/4 orange juice
1 cup fresh or frozen blueberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg, room temperature
1/2 cup whole milk
8 Tbs unsalted butter, melted
1/2 tsp vanilla
Preheat oven to 400 degrees. In a ten-inch oven proof* skillet, melt butter over medium low heat, stir in brown sugar until dissolved. Remove from heat. Stir in orang juice and the place blueberries over mixture.
In a large-ish bowl, sift together flour, sugar, baking powder, and salt. In a large bowl, mix together egg, milk, butter, and vanilla until blended. Add wet ingredients into flour mixture, until it just comes together – do not over mix. Pour over blueberry in the skillet.
Bake 18 – 22 minutes or until toothpick comes out clean. Cool 10 minutes before inverting onto serving plate. Dust with some powder sugar, or, whipped cream, or vanilla ice cream or whatever strikes your fancy.
Notes: I am going to make this again. I did not let it bake enough to set the cake. Boo. That said, the parts that I did eat were really good. I may make this the next time with frozen (organic – yes, I did it) blueberries which means I could make it just about any time.
Source: I got nothing. And I really feel bad about that. If someone recognizes this – let me know. I want to give credit where credit is due. But sometimes I just mess up in this department.
* If you are not sure if your skillet, esp. the handle, is heat-proof at this temperature, just wrap the handle in a couple of layers of heavy duty foil. It works. See: Apple Sour Cream Butterscotch Upside-Down Cake that I make all the time, especially for the Boy’s birthday.