Love blueberries? Then this mini cake is for you. Unlike a Blueberry Snack Cake (which I also love), you'll get blueberry flavor in every bite.
I didn't eat the cake with ice cream. But I fully support doing so.
Blueberry Upside Down Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
5 TB unsalted butter, softened
1/3 cup sugar plus more for sprinkling
3 TB sour cream
1/2 tsp vanilla extract
1 egg, lightly beaten
1/4 teaspoon salt
1 cup fresh blueberries*
3/4 cup all purpose flour
1/2 tsp baking powder
Preparation
Grease/butter a 6 inch round microwave safe pan.
Prepare blueberries:
Place blueberries in a microwave safe bowl (preferably glass or ceramic). Add 2 TB of butter and 1 TB of sugar. Microwave on HIGH for 1 minute. Carefully remove bowl from microwave and stir blueberry mixture.
Microwave blueberry mixture for 30 seconds or until mixture thickens. Set aside to cool.
Make cake:
In a separate bowl: beat 3 TB sugar, salt and butter until light and creamy. Mix in sour cream and vanilla. Beat in egg until combined. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well. Stir in some of the flour. Repeat until all the liquid and flour is mixed in and forms a smooth batter.
Spread the cooled blueberry mixture over the bottom of the prepared pan. Spread the cake batter evenly over the blueberries to completely cover
Microwave on MED HIGH (70% power)** for 2 minutes, checking cake's progress every minute. Microwave at 80% power for another minute. Test doneness by sticking a toothpick into center of cake; it should come out clean.
Carefully remove pan from microwave and cool on rack for five minutes. Invert pan to remove cake on a plate. Remove cake from plate and cool completely on rack.
Cook's Notes
* You can substitute unthawed frozen blueberries. You may need to increase cook time.
** Microwave power varies. Adjust power and times accordingly.