Honey Blueberry Upside-Down Cake

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Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

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Ingredients

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Spray your pan, draw out the bottom of the pan on parchment and cut it out

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Place parchment in pan and spray paper

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I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

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sprinkle blueberries over the topping in the pan

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Cream together the butter & sugar until fuffy
then add eggs, one at a time

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then add lemon juice and vanilla, then add flour and milk (read below)

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Fold in lemon zest

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pour on top of blueberries and bake

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let cool for about 10 minutes

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place platter on top of cake and flip upside down

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and there you have your Honey Blueberry Upside-down Cake
let cool completely

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slice and serve

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Honey Blueberry Upside-Down Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

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Mango & Avocado Salad with Spicy Honey Chicken

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I really do love mangoes and avocadoes together, on salads, as salsa, I think that for most part mangoes are a lost fruit, if people just knew how good they are and can be a great addition to any dish.

I know that it may not be the easiest to obtain that delicious yellow orange-ish fleshy goodness, but the more you know how to cut it open the easier it is.

How do you cut a mango?

Mangoes have long flat seeds in the center and the best way to cut them is by cutting parallel to the seed.  Using a sharp chef’s knife, start just off the centerline and cut parallel to the seed.  If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp.  You can cut around the pit to get more, or do what I do, I peel that center piece and eat the flesh around the pit, like you do sometimes with a peach pit.

Take the tip of your knife cutting down in lines up and down as well as sideways of each so-called cheek, by pushing on the skin side popping the cubes upward, cut cubes off at base of the skin.

Spicy Honey Chicken

4 boneless chicken breast, trimmed
2 tbsp. olive oil
¼ tsp. cayenne pepper
3 tbsp. honey
1 ½ tbsp. apple cider vinegar
salt and pepper to season

In a small bowl whisk together honey, vinegar and cayenne; set aside

In a large skillet over medium-low heat, add oil, season chicken both sides with salt and pepper, cook chicken just until light brown, then flip. Start basting chicken with honey mixture, flipping chicken to baste both sides often until chicken is cook through and juices run clear.

In the meantime make

Mango and Avocado Salad

2 mangoes, cubed
2 avocadoes, cubed
¼ cup fresh cilantro, chopped
2 tbsp. honey
3 tbsp. mayonnaise (use Greek yogurt to make it healthier)
1 tbsp. lime juice
1 tbsp. honey Dijon mustard

In a medium bowl whisk together honey, mayo, juice and mustard, fold in mango, avocado and cilantro.

To serve place chicken on plate and top with Mango and Avocado salad, this dish is great with pecan rice, just make rice however you make rice and stir in a ¼ – ½ cup of chopped toasted pecans.

Another way of serving this summer dish would be to plate a bed of lettuce, top with sliced chicken, then Mango & Avocado salad…Which ever way you serve it…have fun with it and enjoy!!!