Blueberries are one of those ingredients I seem to use frozen more than fresh - I don't know if that's because when I get the urge to make something with blueberries they aren't in season, or the more likely scenario, fresh blueberries are just too tasty and I eat them all before I get around to using them.
This time I resisted the urge and finally managed to make something - individual blueberry upside-down cakes!
[Makes 6 individual cakes]
300 grams blueberries, approx
150 grams soft brown sugar
75 grams butter, cubed
250 grams self-raising flour
1 teaspoon baking powder
125 grams raw caster sugar
150 grams melted butter, cooled
2 eggs, lightly beaten
80mls milk, approx
While you can make this as one large cake I've made 6 individual sized servings using souffle dishes (1 cup capacity). Line the base of the souffle dishes with circles of baking paper - this will help when it comes to turn the cake out.
Make the topping:
Place the butter and sugar in a pan and place over a medium heat - stir until the sugar has dissolved and the butter has melted and the mixture has amalgamated.
Portion out the topping between the dishes and then generously top this with fresh blueberries - try to make sure that the base is fully covered with blueberries.
Make the cake:
Sift the flour, baking powder and sugar into a bowl - pour in the cooled, melted butter followed by the lightly beaten eggs - stir and then add enough milk to form a spoonable batter.
Using an ice-cream scoop, portion out the batter between the dishes. Level the top with a palette knife and bake in a pre-heated 170°C for about 30 minutes or until golden and cooked through.
Let the cakes sit in the dish for a few minutes before unmoulding. If you like, serve with a little lightly whipped cream.