Blueberry Cake a Different Way
Remember the post about Raspberries, and the Raspberry-Blueberry Upside Down Cake?
A day after I posted the original entry, I went back into the post and added a baker’s note at the end of it:
I made this cake twice. In round two, when the cake was done and inverted over the platter, a lot of dark purple berry juice puddled on the platter around the cake. Some berries are just juicier than others, and the cake as written uses a lot of very fresh ones.
Still, I didn’t want the cake to get soaked with the juice so I simply tipped the platter, supporting the cake with a spatula to prevent it from sliding, and drained the excess juice off back into the baking pan for an easy clean up. No ill results to the cake (as you can see, cake itself when sliced into is what it should be: a creamy butter yellow), so don’t panic if this happens to you.
Here are a couple of tips in case you have to deal with this juicy situation:
- Try reducing the blueberries to 1 cup (from 1 1/2 cups).
- Line your platter first with foil or parchment and invert the cake onto this. If you have to drain the juice off and then move the cake to a new plate, the paper underneath will make the shift easier.
- Always, always, always make sure you have the cake supported with a spatula or other utensil when you tip the platter. It’s a sticky cake but you can’t assume it will stick to an angled plate.
Since this isn’t a longstanding family recipe like many of my others, I continue to play around with it. So check back for any updates or tips. In the meantime, don’t let the possibility of a little berry juice stop you from trying this stunningly colorful, lemon and almond flavored dessert!
If you want to make the upside down version, definitely make note of the potential juicy mess.
But if you’re interested in something less juicy, you’ll like to know that today I did some more playing around with the recipe. My goal was a breakfast or brunch cake, a cross between a blueberry poundcake and a blueberry buckle. Something not too sweet but with all the flavors of blueberry (alas, I have no more raspberries to experiment with), almond paste, and lemon. Here’s what went into – and came out of – the oven today:
The same basic batter sans upside-downing and with a few tweaks. A lot different than the 8 by 8-inch upside down cake, yes? I have reserved a slice for tomorrow’s breakfast.
Perhaps with a glass of cava.
©2010 Jane Ward