Blueberry Upside-Down Skillet Cake

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.

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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.

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Apple Butterscotch Sour Cream Upside Down Cake

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Apple Sour Cream Butterscotch Upside Down Cake

I made this cake on a whim (from Bon Appetit – March 2006) the first time. I mean – longest recipe name, um, ever. But all the component parts sounded really good together. The methodology was different than anything I had ever made and that made it all the more appealing.  Then the Boy went crazy for it – understandable. It was/is slightly amazing. And it has stood the test of time. Let us see how that works – it works like this: 19 March 2006, 22 April 2006, 22 April 2007, 26 April 2008, 24 April 2010, 19 April 2013. 26 November 2015 – all of these at the Boys request. Are we seeing an April – birthday – theme. Yes, yes we are. But it totally makes sense for Thanksgiving – fall & apples.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup superfine sugar or regular sugar – does not seem to make a difference, and I have done both.
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream, room temperature
1/2 Granny Smith apple, peeled, cored, finely chopped

6 tablespoons (3/4 stick) unsalted butter
1/3 cup packed brown sugar
1/3 cup butterscotch morsels
2 Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices and the other half of the one that went into the batter

Preheat oven to 375°F. Sift flour, baking powder, and salt over a piece of waxed paper. Using mixer, beat butter in large bowl until smooth. Gradually add sugar and beat until well blended. Add eggs, one at a time, and vanilla; beat until blended. Mix in flour mixture, then sour cream. Stir in chopped apple. Set aside while preparing the upside down part of apples and butterscotch.

Melt butter in 10-inch-diameter nonstick ovenproof skillet* over medium heat. Add apples and sauté to soften just a bit. Then add brown sugar and butterscotch morsels; stir until melted and smooth and mixture is bubbling. Cook until apples are golden, u (there will be a lot of liquid in skillet). Remove skillet from heat and let cool 3 minutes. Using tongs, arrange apple slices in skillet in concentric circles or other pattern – if you are really that person – never bothered myself.
Carefully spoon cake batter in dollops on the apples in skillet. Using offset spatula, spread batter evenly to edges of skillet (batter will seem to float on top of apples and pan juices). Bake until cake is golden brown and toothpick inserted into center comes out clean, about 30 minutes. Cool in skillet 10 minutes. Run plastic knife around edges of cake to loosen. Place large platter over the skillet. Using oven mitts or pot holders, hold platter and skillet firmly together and invert. Use the courage of your convictions. Serve cake warm. Or at room temperature – it works just as well that way.D&D_1008

*If your nonstick skillet does not have an ovenproof handle, wrapping the handle in two layers of heavy-duty foil. I always do this and it works – and my skillet is only 9.5″ but I kept it just for this recipe. Would not want to disappoint the Boy.