Upside down Blueberry-Cardamom-Vanilla Cake

Oh man. So I went to the local farmers market and there were - I'm not kidding - OVERFLOWING blueberry 1/2 pints. So I bought two. And then I decided they had to go with some cardamom. So here is my creation:

Upside down Blueberry-Cardamom-Vanilla Cake

Fruit Topping

1/4 Cup Water

1 Cup Sugar

1 Pint (overflowing is best) Blueberries


1 1/2 Cups Flour

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Cardamom

1/4 Teaspoon Salt

6 Tablespoons Unsalted Butter

3/4 Cup Sugar

1 1/2 Teaspoon Vanilla

1 Egg

3/4 Cup Milk

Butter Spray


Folks this cake portion is pretty easy. Mix all those ingredients in a bowl until they are really really blended. Put aside. Pre-heat oven to 375 degrees F.

Spray a Bundt pan (or really, whatever you've got) with some of my favorite no-cal butter-free wannabe butter spray. Put aside.

Take the sugar and water and put in a pot. Bring to a boil. Cover for 2 minutes. Uncover, and stir while it boils, taking care to brush down the sides of the pan with a wet brush occasionally. Keep stirring until it gets thick.

Now, take this mixture and pour it into the Bundt pan. Then take the blueberries and pour them on top. Then take the batter and pour that on top.

Put in oven 30-35 minutes, until toothpick comes out clean. Awesomeness. Vanilla ice cream would hit this one out of the park.

***Ok so I just made this recipe up - clearly it isn't pretty but it tastes AMAZING. Thoughts, foodies?


  1. perhaps a dusting of powdered sugar to make it look more "pretty"? or use a different pan?

  2. Or, make it in individual ramekins without turning it "right side up". You can decorate with a few blueberries & spices, then top & serve with ice cream!

  3. Odysseus AureliusAugust 4, 2010 at 3:01 AM

    Bundt is a funny word. I actually think that this looks delicious!

  4. I can not wait to see your next move on this cake- I love bluberries

  5. That looks scrumptious. Have you considered sliced almonds in the recipe?




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