Fourth of July; Red, White and Blueberry! As I washed the blueberries preparing them for my recipe, I was reminded of a farm in Tabernacle where my husband and I had taken our daughters blueberry picking. With buckets in hand we climbed aboard a rickety wagon pulled by an old red tractor. We meandered slowly through the rows as the elderly driver scanned the numerous bushes. He meticulously looked for bushes full of ripe deep blue fruit. Finally with a jerk the wagon would come to an abrupt stop. He would nod his head in the direction of bushes heavy with pump blueberries. We quickly jumped from the wagon with our buckets swinging by our sides. One for the bucket and one in the mouth we picked till our buckets and bellies were full! Here is an upside down cake made with delicious organic blueberries from Brookeberry Farms and a touch of polenta to give it a slight crunch. This recipe comes from The NY Times Cooking blog and Nigella Lawson. What drew me to this recipe was the use of polenta and olive oil, no dairy! The basic recipe is quite simple with no fancy equipment needed. I did make a few changes, less sugar and lemon instead of orange. I think blueberries and lemon are an amazing flavorful combination. With a scope of vanilla ice cream resting next to this wonderful cake you have a match made in heaven!
Preheat oven to 350
Lightly grease an 8×8 square baking pan and line the bottom with parchment; oil the top of the parchment.
Sprinkle one tablespoon of sugar on the parchment and then cover the parchment with the blueberries. Sprinkle another tablespoon of sugar over the blueberries.
In a small bowl whisk together
1/4 cup of polenta (cornmeal I use Bob’s Red Mill)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
In a large mixing bowl whisk together;
2 eggs with 3/4 cup of sugar until thick and pale
2/3 cup of light olive oil
2/3 cup of lemon water ( juice of 1/2 lemon and enough water to make 2/3 cup)
zest of 1/2 of a lemon
Whisk until well blended. Add the dry ingredients to the wet and whisk until batter is smooth. Pour batter over the blueberries in the baking pan. Bake for 45 minutes. Cake should be golden brown and springy to the touch. You can use a cake tester to be sure the cake is done. Cool for 5 minutes then invert on to a serving plate and gently remove parchment paper. Enjoy!