Growing up in Newfoundland, Canada we were not endowed with a huge choice of fresh fruit in the produce department. BUT, my family every August (late August) and September would make a big trip out to the barren lands to pick gallons of Blueberries! Enough Blueberries to last us through out the winter months. Let me tell you… we LOVED our blueberries, and all of the blueberry desserts, muffins, and breads my Momma cooked up!!
Now, since the boarder control wouldn’t look highly upon my mom sending gallons of Newfoundland Blueberries into the US of A, The Boss and I decided to do some picking of our own this summer.
We picked a lot of Blueberries, and ate a lot more blueberries in the process! So “what is my point?” you might be asking, my point is, now that I have my very own endless supply of blueberries I can make an endless supply of blueberry creations! And today’s creation is “Blueberry Upside-down Cake”, right from Momma’s kitchen!
First we start off by creaming the butter, eggs and sugars until they are nice and smooth! I find that taking the time to cream your butter and sugars together for 3-5 minutes until light and smooth will make the difference to a fluffy recipe!
Then, while your butters are creaming, sift together in a different bowl the dry ingredients. Once the creamery has finished, add the dry ingredients in 3 parts while the mixer is still on.
From here I prepare a little bit of blueberry and brown sugar goodness in the cupcake trays. It’s a mixture of brown sugar, butter (but of course!), and the super important ingredient… lemon rind!
Once the bottom of the cupcake sheet is prepared, you’re going to want to stop dipping your finger into the batter, and start dividing that too into 12 even portions.
One of my favorite baking utensils is this medium sized ice-cream scoop. Even scoops every time!
While our scrumptious blueberry cakes are-a-bakin, it’s time for me to get crackin’ on the blueberry cake topping! Yes! Yes, there is more to go with this dessert. A light, lemon based, citrus drizzle.
Always get the good juices rolling with and citrus fruit by lightly rolling it under your palms and against the counter. This helps squeeze out more juice, or maybe just makes it easier? Anyways, this is something that I always do and I’m pretty sure the habit came from watching Rachel Ray or Martha Stewart at some point in my life!
Once the cupcakes are done, let them cool and set for at least 15 minutes before doing anything! (To be safe, leave the kitchen and don’t think about them for 15-20 minutes) This way the blueberry conglomerate can cool and solidify making for a much prettier turn-out and a MUCH easier clean up!!
When you’re ready, and the cakes have cooled, it’s time to flip!
Mmmm, who’s hungry?
Then pick out your favorite looking cupcake and dress it up with a little lemon sauce!