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Blueberry Season

13 years ago

What better way to use the first blueberries of the season than in this cake that I've been baking for almost 30 years. Recipe is one of many tried and true recipes from Canadian Living Magazine. This one is from a 1983 issue.

The cake can be served warm, with or without whipped cream.

Blueberry Upside Down Cake

Source: Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.

1/4 cup melted butter

1/2 cup brown sugar

2 cups blueberries (fresh or Frozen)

1 tablespoon lemon juice

1/2 cup butter

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon (optional)

3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350ÃÂ°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

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Comments (10)

october17
13 years ago
Looks so good Ann! I'm going to make it tonight! Using my new kitchen aid mixer!
User
Original Author
13 years ago
October, Have fun with your new toy.

~Ann
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No bees yet, Blueberry recommendation(s) needed
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I'm in North Carolina, and our weather pattern has been similar to yours. March was warmer here (mostly low 50s), but still cooler than usual. April began with a blast of heat (upper 80s to around 90), and we're just now beginning to see actual spring-like temps in the 60s and 70s. My earliest rabbiteyes began blooming in late February, and several of my Southern Highbush quickly followed. I didn't begin to see any active bees until late March, and then only a few. Nonetheless, I definitely have a lot of developing berries, so pollination doesn't seem to have been a problem. As was discussed in other recent thread, bumblebees are very efficient, and one can pretty much take care of an entire bush in a very short span of time. So, I wouldn't count your early bloomers out. There might have been a few active bees here and there that you didn't see.
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Easter Big Freeze Disaster (4 nights of sub-freezing temps following several weeks of warm - into the 80s - weather) here decimated the blueberry crop - northern highbush and rabbiteye types were in full bloom, or had fat, swelling bloom buds, all of which were frozen - with the exception of one variety in my patch(Elliott?), but even its crop was so small that I couldn't beat the birds to the few it produced. Better luck next year...
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Surprise! I got a 32 ounce tub of big, fat Michigan blueberries at Costco today for $5. Cookie -- Your 'scavenging' reminded me of seeing a Gypsy encampment in a forest preserve with the women picking raspberries beside the road. Took me back to my childhood, when they would travel along the Des Plaines River, going north in the summer and south in the fall. Sometimes they'd run a little carnival.
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I planted 8 blueberry bushes a few years ago. The first year - no harvest, the second - large harvest, the third - very few fruit and with lots of bird pecks, this year - I built a deer fence (aluminum conduit and tee's to connect frame stabilized with 6' fencing posts in them) that went around 6 of the bushes and over the top secured with black zip ties. I left two bushes outside of this enclosure. In the four weeks harvest this year - I have picked 60# and there are lots more ripening. The two outside bushes are for the Red Cardinals that decimated my berries last year (so my tiny harvest) and this year had two babies. So the Cardinal family eat what they want and I have a freezer full!!! Today I'm making mini blueberry whoopee pies. In KA beat 5T butter, 2/3 C sugar, 1 t vanilla until fluffy for 3-5 minutes. Add mix of 1 1/2 C AP flour, 1/2 t baking powder, 1/2 t salt, 1/4 t baking soda alternately with 1/3 C milk. Fold in 3/4 to 1 C fresh blueberries. Drop on parchment 1 T dough and leave room to spread. Bake 350F 12 minutes. Cool in pan 5 minutes then to rack. Make filling in KA: Beat 4 oz cream cheese, 3 T soft butter, 1 t lemon zest, 1 T lemon juice, 1/2 t vanilla, pinch of salt (optional: 1/8 t fresh nutmeg). Mix in 1 1/2 C powdered sugar. Put a bit on the flat side of half of the cookies and sandwich with the other half. Refrigerate covered any leftovers.
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wizardnm
13 years ago
Ann, that sure looks good, I'm drooling all over my keyboard.
caliloo
13 years ago
Looks wonderful! We are windong on blueberry season here but I may get another week r two of beautiful fresh berries. This is definitely on my MUST MAKE list.

Alexa
seagrass_gw Cape Cod
13 years ago
As an avid non-baker, I think I could make that lol!

Instead of the 9" square bake pan, what diameter was your round pan?

It looks delicious. Thank you,

seagrass
User
Original Author
13 years ago
Seagrass, any 8 to 10 inch pan will do. My cast iron skillet is 10" across the top. The cake will be a little higher if you use an 8" pan.

~Ann
cooperbailey
13 years ago
Our season is over- but just bought beautiful ones that come from BC. Now I know what to do with them!
bcskye
13 years ago
Have made ann t's Blueberry Upside Down Cake and it is out of this world delicious! Oh, and its so easy, too.
lindac
13 years ago
Every time I thi8nk of a blue berry dessert I come up with pie...or cobbler....
This might persuade mt to vary my decisions!!

I made something similar once years ago...and the blue berries were topped with sort of a cheese cake mixture....can't remember if the berries were cooked first....nor if it was a classic cheese cake mixture or if it was a cake with a lot of cream cheese in it....nor, of course, where I got the recipe!!
foodonastump
13 years ago
I buy blueberries here and there because my son likes them, but they're always those big, tasteless ones that I get year-round. Kind of like strawberries and tomatoes. I think I'll have to keep an eye out for "good" blueberries and hope that cooper being past season and alexa being pre-season means that another hour or two north I haven't missed it.

Ann, your blueberry pudding/cake looks delicious and like seagrass, I think this "avid non-baker" can handle this recipe!

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