A quick dessert doesn’t have to be lazy. These little upside-down blueberry cakes get the job done in under 30 minutes, with a fruity, shiny, almost jam-like top and a tender crumb that doesn’t fall apart.
Ingredients :
- Blueberries — They form the topping once the cake is inverted, releasing a bluish-purple juice that’s fragrant. Choose firm, round ones if fresh; if frozen, use them still frozen to avoid a soggy batter.
- Flour — It gives structure to the crumb and allows the cake to hold when unmolded. All-purpose flour works, but don’t pack it in the spoon: too much flour would make the cake dense and dry.
- Buttermilk — It adds a slight acidity that tenderizes the batter and gives a softer crumb. If you don’t have it, mix milk with a bit of lemon juice or white vinegar, then let sit for a few minutes.
- Melted butter — It adds flavor and keeps the batter supple, with that warm scent of homemade cakes. Melt it without browning, then let it cool slightly so it doesn’t cook the egg on contact.
