Blueberries upside-down cake
20
55
12
No
Preparation
Side-by-side mode
- Butter a bundt pan. Set blueberries (set aside few fresh blueberries to keep fo garnishing) and sugar (or honey) at the bottom of the mold and keep aside. In a bowl, mix flour, baking powder and salt.
- In a mixer, mix butter, sugar and orange zest until obtaining a light and smooth texture. Add eggs one at a time while mixing it up well.
- Add vanilla, flour mix and milk by alternating. Starts and finish with the mix of flour.
- Preheat oven at 350 °F (180 C). Set cake mixture over blueberries and smooth the preparation. Oven bake 50 minutes.
- Slice strawberries into slices. If strawberries are tasteless, set in an hermetic container with a bit of water and sugar. Refrigerate at least an hour. Thsi way, strawberries will be more juicy and sweet. Cool down the cake for 15 minutes before unmolding.
- Meanwhile, heat cream in a casserole. Pour cream over chocolate in a heat proof bowl. Stir to melt everything up.
- Over the cake, lay strawberries, few blueberries and pour down the ganache (mix of cream and chocolate) with a spoon.
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