© 2021
Play Live Radio
Next Up:
Available On Air Stations

Food Friday Recipe: Blueberry Upside-Down Cake


2 cups (1 pint) fresh blueberries

1 teaspoon cinnamon

1 teaspoon lemon juice

1 cup flour

½ cup sugar

¼ cup honey

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup milk

3 tablespoons butter, melted


½ cup sugar

1 tablespoon cornstarch

¾ cup boiling water


Toss the blueberries with cinnamon and lemon juice, place in a greased 8-inch square baking dish.  In a bowl, combine flour, sugar, honey, baking powder and baking soda; stir in milk and butter.  Spoon batter over berries.  For topping, combine sugar and cornstarch, sprinkle over batter.  Slowly pour boiling water over all.  Bake at 325 degrees for 45-50 minutes or until a toothpick inserted at the thickest part comes out clean.

Makes 9 servings.

Source:  Seasons of the Market Cookbook, The Saratoga Farmers’ Market Association 25th Year Edition, edited by Liza Porter.

Per Serving: 180 calories; 4 g fat (2.5 g sat); 10 mg cholesterol; 39 g carbohydrate; 2 g protein; 2 g fiber; 160 mg sodium.

Related Content
  • Willa Zhen of the Culinary Institute of America joins us for Food Friday to talk about food holidays, and the anthropology of food.
  • We’re taking you down south today, where the grits are tender, the buttermilk is flowing and the grills are fired up. Chef Jasper Alexander of Hattie’s…
  • Chefs Mark Graham and Mike Niccoli are here, along with baker Linda Kindlon of Bake for You in Albany. They’re the masterminds behind many of the pop-up…
  • Before there were supermarkets and restaurants, human beings had to forage in the wild for food. But even with the modern conveniences we have today,…
  • Summer is berry-picking season. Red and juicy, blue and plump, sweet and sour, berries are delicious—and we’re going to talk about picking and preserving…