Get ready to embark on a culinary adventure that will transform your dessert game forever! This Wild Blueberry Hazelnut Upside Down Cake is not just a recipe—it's a magical experience that combines the rustic charm of wild blueberries, the rich crunch of hazelnuts, and the delicate elegance of meadowsweet cream. Imagine cutting into a cake where juicy blueberries glisten like jewels and toasted hazelnuts add an irresistible texture that will make your taste buds dance with joy. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to deliver a showstopping dessert that looks as incredible as it tastes!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup wild blueberries
- 1 cup hazelnuts, chopped
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup meadowsweet cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan with butter, ensuring complete coverage.
- In a small saucepan, melt 1/4 cup of unsalted butter. Pour the melted butter into the prepared cake pan, spreading it evenly across the bottom.
- Sprinkle 1/2 cup of sugar over the melted butter, creating an even layer. Carefully arrange the wild blueberries in a single layer across the bottom of the pan.
- Spread the chopped hazelnuts evenly over the blueberries, creating a crunchy base layer.
- In a large mixing bowl, cream together the remaining butter and sugar until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Carefully pour the cake batter over the blueberries and hazelnuts, spreading it evenly to cover the entire surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges to loosen.
- Place a large serving plate over the cake pan and quickly invert, allowing the cake to release onto the plate. Tap the bottom of the pan if needed.
- Carefully remove the pan, ensuring the blueberry and hazelnut topping remains intact.
- Allow the cake to cool completely for about 30 minutes at room temperature.
- Whip the meadowsweet cream until soft peaks form. Serve each slice of cake with a dollop of the meadowsweet cream on the side.
- For best flavor, serve slightly warm or at room temperature. The cake can be stored covered at room temperature for up to 2 days.
Tips
- Use fresh, wild blueberries for the most intense flavor and best visual appeal. Frozen can work, but pat them dry to prevent excess moisture.
- Toast the hazelnuts beforehand for an enhanced nutty flavor. Simply spread them on a baking sheet and toast at 350°F for 8-10 minutes.
- When inverting the cake, do it quickly and confidently over a large plate to ensure the beautiful blueberry topping stays intact.
- For the meadowsweet cream, ensure it's well-chilled before whipping for the best texture and volume.
- Check the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Let the cake cool for exactly 10 minutes before inverting to prevent sticking while maintaining the topping's beautiful design.
- For an extra flavor boost, consider adding a hint of lemon zest to the batter or a splash of almond extract to complement the hazelnuts.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 7g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
