Blueberry Upside Down Cake | Kenji’s Cooking Show

hey even it's Kenji we're going to make a blueberry upside down cake so um this recipe is actually very Loosely modified slightly modified from uh my friend Stella parks's blueberry upside down muffin recipe which you can find on Sirus eats um so basically we're going to bake it in a cast iron skillet here let me turn on this light um it is a uh yeah really easy to cake to make if you've got a lot of blueberries which we just went blueberry picking last week so we do um so we're going to start by Ling this um here's how you line a round thing with parchment paper um this a sheet of parchment paper I'm going to fold it in half that way fold it in half again this way okay and then I'm going to fold it into a triangle like that okay and then again another triangle finally one more triangle okay so now got this very thin wedge here now all I got to do is find the center of that pan it's right around there bring this out to uh where I want it to go to make a little crease and then cut okay and then when I unfold this we got a parment piece of parment paper that fits on the bottom of the Pan um this is a great way by the way if you have like uh if you're simmering something in a walk for example example and you want to put a uh a lid on it so there's these Japanese things called ohashi Bushi shoot I can't remember the name off the top of my head but these Lids um uh that you can buy that expand to the size of whatever level the walk you're at but if you don't have that you can use a piece of parchment paper just uh cut it to whatever size you want it'll work on a pot also all right so we have that set I have my oven preheated to 350° here I have a stick and a half of butter that I'm going to melt in the microwave um stick and a half that would be uh4 PB plus a e/ of a pound so um 38 of a pound which is in G some amount um what is it let me look up Stella's recipe actually I have it open so 170 gram that's what you're looking for all right so for the flower 340 G of flour which I think is about 2 and A3 cups I'll post the recipe down below or a link to Stella's original recipe and you can just modify it the way I'm doing it if you prefer to do it my sort of slightly easier way um 340 G of flour I'm going to do about 140 g of sugar okay and then I'm going to do the zest of a lemon um in her recipe she calls for a little bit of cardamom um or is it coriander and uh nutmeg but I usually just omit those um not because they're not delicious but just because I'm lazy and I think a lemon and blueberry have enough flavor on their own okay couple teaspoons baking powder [Music] one two oops make up for that bit I just [Music] dropped are better doing melted good and then about 1/4 teaspoon baking soda I just eyeball it all right and we're doing this the real simple One Bowl way um if you want to do it Stella's original way um which I do recommend cuz she knows what she's doing um you would uh take the cubes of butter and break them into here as if you're making sort of a um a pie crust or something like that or a biscuit uh and then you would add the remaining ingredients but um I like to do this the super quick and easy way it's marginally less uh tender and moist when you do it this way um but a lot easier and usually you know when you've got a couple kids in the house the easier way is good enough all right oops where did I put my scale yeah still need my scale all right so for milk I'm going to do 140 G of milk also it's about 5 oz if you're measuring in a cup went a little bit over that's all right couple teaspoons of vanilla extract this is artificial vanilla which works fine for a recipe like this big pinch of salt and finally that melted butter all right I'm just going to mix this all up together break those egg yolks and the key here as with any cake is that you don't want to over mix it you don't need to like whip the crap out of this batter you just want it to come together and be relatively homogeneous but it doesn't have to be completely smooth or anything like that as long as there's no sort of streaks of flour or streaks of egg in there you're in pretty good shape all right that's it all right so now I'm going to take my blueberries I'm going to toss them with some sugar about a/4 cup maybe a little more let me get them into get those into a bigger bowl so I can toss more effectively uh I don't know how many blueberries this is this we picked a bunch this is uh I think um like 1 and 1/2 quarts of blueberries I don't know how many of that how much that is in weight but you can see it's about this many blueberries honestly the amount of blueberries you use is not really that relevant um because cuz it all ends up as a sort of layer on the top of the cake which you'll see so the more you use sort of the more juicy and blueberry e the cake will be and the less you use the thinner that layer of blueberries will be all right so I got my lemon juice and my sugar here give it all a toss you can use frozen blueberries for this by the way I have done this with persen blueberries um just let them thaw before you start working with them okay let's get the pan and that parchment really all it's going to do is help the uh the cake come out a little bit more easily later you'll see all right get all our blueberries in there nice even layer then we going to get this batter on top you want to try and sort of spread it around so you get a relatively even layer to start with you can do this by the way in a pie plate as well this is a 10-in cast IR scale you can do it in a 10-in p Pie Pan um or even a smaller Pie Pan um as long as you sort of if you do it in a smaller pan pie pan it ends up being taller like a 9 in it'll end up being uh um sorry cake pan round cake pan it'll end up being a little bit taller so of course you want to lower the heat of the oven by about 25° and let it cook for a little bit longer maybe an extra 10 minutes or 15 minutes to make sure that it Cooks evenly without um all the way through without burning on the top all right all right so there's our cake 350° oven preheated it's going to go in there until it's nice and puffy about uh 45 minutes so I will see you in 45 minutes or so um actually I honestly have no idea but I'm sure someone will look at the clock and tell me but uh I wasn't paying attention I was busy cooking other stuff um but essentially it doesn't really matter the timing is not important what matters is you want it to look like this kind of puffy all right and golden brown just like that and so now I'm just going to take a thin spatula you can use a knife and just run it around the edge like that make sure it's loose okay and then here comes the fun part I'm going to put this cutting board on top and actually you know what I'm going to do it with a plate the last time I did this with The Cutting Board all the blueberry juices got everywhere all right so we put a big plate on top okay and then one two 3 here we go now how does that look wow looks good to me we can let it cool um but I'm just going to cut out a piece immediately and see how it tastes the rest um I've got guests coming over tonight so the rest I'll serve uh kind of at room temperature I'll just let this sit in the kitchen till uh dinner time tonight shall we cut out a little leg and see uh see where we're at Super juicy we're at still a little raw of course what we can always do is change our minds what I should have done is test it with a cake tester that this is why I'm not a pastry chef okay ready one two 3 you go back in there for another 20 minutes or so I'd say 15 minutes all right I'm back I don't know how long that was I think I left it in the oven for about another 20 minutes um and then my family came down we had lunch and everything so uh this rested actually a little bit out of the oven as well um you can see there's some Scar Tissue but um after Bing another 20 minutes this time I did it the smart way which was use a cake tester you poke it through you pull it out if it comes out clean that's what you're looking for so of course now that I said that it's still going to be goopy in the center when I turn it over and we'll see what happens but yeah scar scar tissue we'll see how this works I think it'll come out just fine maybe even better than uh maybe even better than uh it first was okay let's see ready one two 3 flip that is looking good now let's get some of that blueberry goop back in okay all right now let's see how it looks this time are we cooked all the way through it certainly felt like it was cooked through this time and it looks more like it normally does so I'm quite hopeful got a little wedge oh yeah that looks a lot better there we go blueberry upside down muffin or upside down cake m hot and delicious yeah you want to try some sit good girl good girl here you go all right um so there you go this is like one of the the desserts I make most frequently because it's so easy and kind of impressive looking and also delicious um blueberry blueberry upside down cake guys gals non-binary Pals I will see you next time [Music] bye-bye

Channel: J. Kenji López-Alt

Views: 174,421

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Id: FF604S59At4

Length: 15min 24sec (924 seconds)

Published: Thu Sep 01 2022