Versatile upside down cake recipe

A few months back I got a hankering for a good ol' fashioned upside down cake. After a great deal of tweaking and adjusting for my lactose intolerance I think I have found my new go-to recipe. I have made several variations of this recipe: cranberry/blueberry, blueberry and, of course, the more traditional version, pineapple, all of which were simply delicious. The cake is soft and the goo of brown sugar and butter is sensational. I have found that the amount of butter and brown sugar for the topping can be adjusted depending on how much goo you like, as well as what fruit you are using. I find that with frozen blueberries, which I used for this particular cake, don't need as much butter/brown sugar because the excess liquid created by the blueberries during baking makes plenty of goo on the top of the cake. Thus the blueberry is probably the "healthiest" version of this cake... which is by no means a healthy cake, mind you!   

I also need to mention that since I have a sensitivity to lactose I have made this cake using Earth Balance spread, rather than butter. I would assume that this cake would taste just as good using real butter however. I also use soy milk in this recipe, however I am sure any milk product will do just fine. 

Blueberry Upside Down Cake

(for the cake)

1 1/4 c. all purpose flour

1 3/4 tsp. baking powder

1/4 tsp. salt

1/3 c. softened earth balance spread

3/4 c. sugar

1 egg, beaten well

2 tsp. pure vanilla extract

3/4 c. soy milk

5-8 ounces frozen blueberries

(for the goo)

5 tbsp. earth balance spread

1/2 cup brown sugar

First things first, heat your oven to 350F.  

Next you will want to take a 9-inch round cake pan and sprinkle the 1/2 cup of brown sugar in it.  Slice the earth balance and scatter the slices over the brown sugar, place this in the oven until the earth balance is melted and the brown sugar begins to caramelize.

Then take two bowls (one for the dry ingredients and one for the wet ingredients).   Measure out the flour, baking powder and salt into the dry bowl.   In the other bowl measure out the softened earth balance and 3/4 cup of sugar and cream together.    Mix in the vanilla.   Beat an egg and mix into the wet mixture.  Finally add the soy milk.     Add the wet ingredients into the dry ingredients and mix well until all the ingredients are thoroughly incorporated.  Like so:

By this time your brown sugar and butter in the oven should be ready.   Allow the pan with the brown sugar and earth balance to cool for a few minutes.  Then add the blueberries... Like so:

Carefully pour the cake batter over the blueberry mixture.  You don't want the blueberries all being pressed to the sides of the pan!  

Bake the cake for 40 minutes.   When a knife inserted into the center comes out clean then it is done!

While the cake is still warm take a plate and place it over the cake in the pan.  This is where it gets a little tricky - all those juices and buttery goodness can leak out onto your counter if you are not quick and careful here! Make sure you are wearing potholders and tightly hold the plate against the cake pan, when you are ready flip it. The cake will plop onto the plate easily. Lift the cake pan and VOILA!  

 Allow the cake to cool several hours before digging in. Then enjoy!

Yum!