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Blueberry Upside-Down Cake is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 quart fresh blueberries
1 tablespoon fresh lemon juice
1 1/4 cups sugar
1 teaspoon Angostura aromatic bitters
4 tablespoons shortening
1 egg
1 1/2 cups all purpose flour
Dash of salt
1 1/2 teaspoons baking powder
3/4 cup milk
Cream or whipping cream
Wash and drain the blueberries; place in a bowl. Squeeze lemon juice over top; sprinkle with 3/4 cup sugar and Angostura bitters. Set aside. Cream together shortening and remaining sugar; add egg. Sift together flour, salt and baking powder; add to shortening. Add milk; beat until smooth. Place sweetened blueberries in well-greased 8 inch square cake pan, arrange in even layer; smooth cake dough over berries. Bake in preheated 350 degree oven for 30 minutes. When cake is done, invert on platter, serve with whipped cream. Serves 8 to 10.
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