This time of year, there are plenty of local blueberry farms lining the county roads throughout the Midwest. In early July, rustic hand painted signs announce the arrival of a new blueberry crop at many of these farms. Last Sunday, I stopped at one such farm to gather a supply of fresh fruits and vegetables. To my surprise, there were “slim pickings” available for sale. The unprecedented soggy, Midwest rains and cooler summer temperatures have made a bit of a mesh of things. When I asked if they had any blueberries for sale, the owner expressed her disappointment as she said the crop was a bit overripe and the berries seemed uncharacteristically soft. I usually bring home a 25 pounds box, but instead, I purchased only two pints. Hopefully, I can visit another stand with a bit more success.
For a quick summer treat, I assembled this incredibly easy recipe that is sure to tantalize your taste buds. It’s much like a traditional upside down cake that usually includes pineapple. Instead, a few cups of berries are used to top the tender butter cake. I hope you’ll give this simple recipe a try. It seems the flavor grows as the cake sits for a bit.
Easy Blueberry Upside Down Cake
1/4 cup butter, melted
1/2 cup brown sugar
2 cups fresh blueberries
1 package yellow or butter cake mix + recipe eggs, oil, and water
1 teaspoon almond extract
Coat the bottom of a 13×9″ baking dish with butter; sprinkle with brown sugar and blueberries. Prepare cake batter according to package directions. Add almond extract, mix well. Evenly spread the batter over the blueberries.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. If desired, serve warm with ice cream.