Anna Sultana’s Blueberry Lemon Upside-Down Cake

This has been a very different summer in Manitoba.
We’ve been surrounded by forest fires, which gave the sky a surreal hazy appearance, turning the setting sun and moon orange.
Day and night, it smelled like we were always gathered around a campfire.
Take my word for it… after a day that 'campfire smell' loses its appeal.
We’ve also had to endure 35 days of temperatures above 30º Celsius, matching the record set in 1988, which was another miserably hot summer.

We needed to get away.

After we got double vaccinated we joined McCarthy’s Party to tour Newfoundland and Labrador, a marvelous place to explore.
One of the places we visited was Auk Island Winery which makes wines from Newfoundland berries and fruits, as well as some specialty wines using Iceberg water.
It’s worth the trip.

They gave us lists of their products and allowed us to sample their blends.
A little hint if you’re with your spouse:
Choose ten drinks your spouse didn’t pick and share each sample.
Now you know. It never hurts to get a two-fer.

Auk Island has explored every way one could add a bit of a kick to their local fruits.
Newfoundland and Labrador will probably become the province with the healthiest, oldest Canadians.
Picture it. Seniors gathered together and enjoying wines blended with:
Partridgeberries (lingonberries) which increases the body’s red blood cells and liver enzymes, key factors in antioxidant protection.
Bakeapples (cloudberries) a juicy berry that fights infections and colds, slows the aging process and boosts the immune system.
Crowberries (Newfoundland Blackberries) which is an excellent source of manganese, copper and vitamin C.
Blueberries which are full of antioxidants, and has been one of the top ten health foods for the past decade.

We enjoyed partridgeberries, bakeapples and crowberries in drinks and desserts.
But now we’re back in Manitoba and only have blueberries.
So it goes…
Blueberries are good, and available year-round in the frozen food section.
Good to know and good to bake in delicious desserts.
About seven years ago I posted the recipe for Anna Sultana's Blueberry Cake.
It’s time I posted another of Ma's blueberry cake recipe.


Hints:

Fresh blueberries work best.
You can add 1 teaspoon lemon extract to the cake batter for extra flavour.

If you’d like to use cranberries use 1 teaspoon almond extract instead of vanilla.
Don’t top with more cranberries.
You can have some on the side if someone likes a really tart dessert.

For that matter, the blueberry cake is delicious without the whipped cream.
Also a little bit healthier.

After you have covered the cake with whipped cream and berries, serve immediately.
If you’re having a slice or two at a time, add the topping to the cake slice just before serving.


                        Blueberry Lemon Upside-Down Cake

Preheat oven to 350° F
Grease a 9-inch round cake pan.

For the blueberry topping

Place in a small bowl
2 Cups blueberries

1 Tablespoon sugar

2 Tablespoons lemon juice
Toss to coat.
Pour mixture into the prepared pan and spread the fruit into an even layer.

For the cake

Place in a medium bowl

1 3/4 Cups flour

3/4 teaspoon baking powder

3/4 teaspoon salt
Whisk together.

Place in a large mixer bowl
1/2 Cup butter, softened

1 Cup sugar

1/2 Cup lightly packed brown sugar
Beat together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Add
1 teaspoon lemon extract

1 teaspoon vanilla extract
Beat until combined.
Add half of the dry ingredients to the wet ingredients, beating until just combined.
Pour in
3/4 Cup milk
Mix until well blended.
Add remaining dry ingredients and stir until just combined.
Pour cake batter over the blueberries and smooth with a spatula.
Bake for 45 to 60 minutes, or until an inserted toothpick comes out clean.
Let cool in the pan for 15 minutes.
Gently run a knife around the edges of the cake to loosen it from the pan.
Carefully transfer the cake to a serving platter and allow to cool.

While the cake is cooling

Quarter
3 slices lemon
Set aside.

Place in a medium mixer bowl

1 Cup cold heavy cream

2 Tablespoons confectioners’ sugar
Beat until stiff peaks form.
Cover and refrigerate until ready to serve.

Just before serving, spread the whipped cream over the top of the cake.
Garnish with

1/4 Cup fresh blueberries
The quartered lemon slices

Serve immediately.