Blueberry Upside Down Cake
Blueberry Upside Down Cake
Vegetable oil/Butter for greasing pan
1 ⅓ cup sugar, divided
3 cups Blueberries
2 large eggs
Finely grated zest of 1 large Orange or Lemon
⅔ cup orange juice
⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup regular or instant Polenta
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Heat oven to 350 degrees. Grease and then line base of a 9-inch-square cake pan with baking parchment, and grease the parchment.
Sprinkle 1/3 cup sugar over base of pan, sprinkle about 1/4 cup brown sugar over regular sugar and then cover evenly with blueberries.
In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick.
Add orange juice and oil, and whisk until blended.
In a separate bowl, whisk together Polenta, flour, baking powder and salt.
Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
Bake for about 45 to 1 hour+, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes.
Carefully invert cake onto a serving plate, and slowly peel off parchment paper.
Serve warm or at room temperature.
Optional: Glaze
3/4 C Powdered sugar, add milk 2T at a time and whisk to desired thickness.
Pour over cake and let set.
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