© 2024
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
An update has been released for the Android version of the WAMC App that addresses performance issues. Please check the Google Play Store to download and update to the latest version.

Food Friday Recipe: Blueberry Upside-Down Cake

Ingredients

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

Topping:

½ cup sugar

1 tablespoon cornstarch

¾ cup boiling water

Directions

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…