Friday, August 30, 2013

Blue on Blue

It should come as no surprise that I read a lot of food blogs...a lot.  I love seeing what other bloggers are cooking, where they find inspiration, read their stories, and see how they style their photos.  It inspires me...whether it's to try an ingredient I've never used or try my hand at their recipe.

One of the blogs that I read is Thibeault's Table.  I also follow them on Facebook.  Ann posts drool-worthy photos on both outlets and I love that on her blog header is the quote, 'Recipes are meant to be shared...'  It's true.  Think of all the recipes passed down generation to generation, from family to family, amongst friends, and now, over the expanse of the internet through blogs like yours truly, like Ann's, and like so many others.

Today's recipe comes from a post where Ann shared her favourite blueberry recipes.  I made the Blueberry Upside Down Cake and it was delicious!  Once again, the cake went into work with me and I came home with an empty pan.

For the record...I didn't change a damn thing on this recipe.  I used fresh blueberries and added the optional cinnamon, because I love cinnamon.

Blueberry Upside Down Cake
From Thibeault's Table, recipe from Canadian Living Magazine August 1983

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries, fresh or frozen
1 tablespoon lemon juice
1/2 cup butter, room temperature
3/4 cup granulated sugar
1 egg
1 1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

Pre-heat oven to 350 degrees.  Line a 9 inch square cake pan with parchment, allowing paper to hang over edges.  Combine melted butter and brown sugar, then spread evenly over bottom of pan.  Spread blueberries over brown sugar mixture, then sprinkle lemon juice over berries.

Cream butter, gradually adding sugar and beat until light and fluffy.  Beat in egg and vanilla.  Sift together flour, baking powder, salt, and cinnamon.  Alternately add dry ingredients and milk to creamed butter and sugar.  Spread batter evenly over blueberries.  Bake 45-50 minutes or until a toothpick inserted in center of cake comes out clean.  Allow to cool for 10 minutes in pan before turning cake onto plate.

Where this post title led me today...

...which will naturally lead me to this...

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