Blueberry Upside-Down Cake

Ingredients	Amount
Topping
Blueberries, fresh or frozen	1 cup
Sugar, granulated	1 Tbsp.
Cornstarch	1 tsp.
Lemon juice	1 tsp.
Unsalted butter, melted	¼ cup
Brown sugar	½ cup
Cake
Cake flour	1½ cup
Baking soda	1½ tsp.
Salt	¼ tsp.
Eggs	3 each
Egg yolks	4 each
Sugar	1¼ cups
Lemon juice	3 Tbsp.
Vanilla extract	2 tsp.
Butter, melted	¾ cup
Blueberries, fresh	1 cup
Crème Fraiche	¾ cup

Method

1. Preheat the oven to 325 degrees. Butter an 8-inch pan and line with foil about 1-inch up the sides while trying to get all creases out. Butter again and lay a parchment circle into the pan; butter again.

2. For the topping: Mix the blueberries with the 1 T. sugar, the cornstarch, and the 1 tsp. lemon juice; set aside. Melt the ¼ cup of butter in a small saucepan over medium heat and when melted, and add the brown sugar. Stir to combine and continue cooking, stirring constantly, until the mixture comes together and starts to color slightly. Remove from the heat and pour the caramel into the prepared pan, add the blueberries and distribute evenly.

3. For the cake: Combine the cake flour, baking soda, and salt in a small bowl and stir to combine. In another bowl, whisk together the eggs, egg yolks and sugar until fully combined and add the lemon juice and vanilla; whisk to incorporate. Add the dry mixture in three additions while whisking slowly to combine after each addition. Do not whisk too much as this will toughen the batter. Add the melted butter and stir to incorporate. Scrape down the sides and make sure the batter is silky smooth.

4. To bake the cake: Pour the batter over the blueberry caramel and place the pan on a baking sheet in the middle of the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick comes out clean from the middle of the cake.

5. Remove from the oven, cool 10 minutes, then run a small knife around the edges to free the cake and invert onto a platter. Remove the parchment then the foil making sure not to tear the cake.

6. Garnish generously with the fresh blueberries, drizzle with crème fraiche.

Yield: 12 portions