{wild} Blueberry Upside-Down Cake

Thank you ALL for your prayers for our Caleb! God has given us so much peace...despite the situation. As I was praying on Saturday, I felt that God took all my fear and anxiety away! We are truly witnessing the power of prayer! We have a meeting with the surgeon on Thursday...so, we will go from there!

I am not sure what it is, but when my children are sick, I want to cook for them and make things better. I guess when a momma feels helpless...it makes you feel better to be doing something that may help!

Caleb loves pineapple upside-down cake, so, this morning at o-dark-thirty...I was up baking...even though he isn't even home yet! How insane is that? The little cakes will be wrapped and frozen for my oh.so.adventurous.full-of-life son! Now I am off to start clean-sheet MONDAY!

Do you...

*have a designated day for laundry?

*do laundry around the clock?

*let your laundry pile up and IGNORE it?

*have a maid? {actually, don't tell me if you have a maid...please!}

Happy Monday to each of YOU!





Blueberry Upside-Down Cake
Adapted from good ol’ Betty Crocker


*Preheat oven to 350*

*Using a 10 inch skillet…

*Melt 1/3 cup butter in hot oven

Then…

*Sprinkle ½ cup brown sugar on the bottom.

*Sprinkle blueberries on the bottom...not too many...or use about 1/4 cup Bonne Maman Wild Blueberry Preserves

*Place a cherry in the middle...or it just would would not be upside-down cake

*Make the cake batter

Cake Batter:

Sift together:

1 ½ cups cake flour {NO SUBSTITUTIONS...it makes a huge difference.}

1 cup sugar

2 tsp. baking powder

½ tsp. salt

Add:

1/2 cup softened butter

2/3 cup milk {I use whipping cream}

1 tsp. pure vanilla extract

½ tsp. lemon juice {I use Italian Volcano}

Beat for 2 minutes

Add:

1 EGG

Beat for 2 more minutes.

Pour over fruit.

Bake for about 40 minutes or until done.

VARIATION: I wanted individual cakes, so I used a LARGE Demarle muffin tray. They are basically 6 individual 4 inch cake pans in one.



I sprinkled fresh berries on the bottom {I went a bit CRAZY…You may want to just sprinkle a few and not cover the bottom!} and divided the melted butter and sugar evenly into each “pan”.


Each cake pan got a generous ¼ cup of batter.

I baked the minis for about 25 minutes and they were perfect. My new favorite breakfast cake!



VOILA…6 adorable little blueberry upside-down cakes. I made thee blueberry ones and three classic PINEAPPLE UPSIDE-DOWN CAKES for those who do not like to break the rules!