Tuesdays with Dorie: Blueberry-Lemon Upside-Downer
With no cranberries in sight and peaches past their prime in these parts, I was dejected and disappointed. Looked like I needed a pass on TWD this week.
Then it hit me. I had blueberries in my freezer lacking a purpose in life. (Do you have anything like that in your freezer?) After being passed over for several months, maybe Dorie’s upside down cake would be their calling. After all, if Dorie could use frozen cranberries, surely frozen blueberries would also work.
Blueberries and lemon get along nicely at my house so I added some lemon zest and lemon oil to the cake batter along with the suggested almond flavoring. After baking the cake and flipping it, I used seedless black raspberry jam to glaze the top.
This cake reminded me of a pound cake with fruit sauce–one of my favorites. Note to Dorie: As you have suggested on other occasions, I kept eating until I decided this cake is best served cold out of the fridge–topped with a little whipped cream and almonds. I couldn’t make up my mind until I got to the last bite of the last piece.
For the recipe, visit Sabrina of Superfluous. And feel free to confess what is languishing without a purpose in YOUR freezer. Maybe somebody will have a good idea for using it. Personally, I still have a few blueberries left.
Other ideas for berries….