Lemon Blueberry Upside Down Cake and a Book Review #foodiesread

National Blueberry Month is officially over but blueberries are still plentiful and inexpensive right now so let's just keep on baking!!!

Besides the fact that I had overbought when I went shopping for our  #NationalBlueberryMonth event and had tons of leftover blueberries, even after making this Crumb Cake and Homemade Blueberry Syrup, I was mostly inspired to make this cake based on a novel I just finished.

My friend Cam, of Culinary Adventures with Camilla, reviewed this novel and gave it a big thumbs up so, having just finished my Cook the Books selection, I ordered it up.  

My first reaction when reading this novel was surprise.  Not at the novel, but at the fact that Cam had recommended it.  This is not her usual genre of book at all but I am very glad that she decided to go against the grain and read it since I never would have heard of it otherwise.

This novel is a quick, easy read....perfect for a hot summer day by the pool, relaxing in a shady spot in the park or sunning yourself on the beach.  It starts off with the protagonist, Aimee, at church on her wedding day celebrating not her wedding but her fiance's funeral Mass.

Aimee is, of course, devastated.  Not only has she lost her fiance but her lifelong companion and best friend.  Aimee and James met as youngsters and grew up to fall in love.  Now he is gone and she is left floundering.  

Immediately following the Mass, Aimee is approached by a "psychic" who tells her she has information about James and that he is not dead at all.  Aimee tries to write her off as a nut but can't shake the feeling that there is something to her story.  

Thus begins the nearly two year quest for Aimee to continue with her life while not being able to completely reconcile to the belief that James is truly gone.  

During the months after the funeral, Aimee opened a gourmet coffee shop and cafe.  She also met Ian, to whom she found herself very attracted.  Ian comes to work for Aimee and comes to her house one evening to try some of the recipes on which she is working.  She serves him a Lemon Blueberry Cake and they share their first kiss.

BINGO....my inspiration for using up some of those many blueberries hanging around in my refrigerator.

Aimee made a lemon cake stuffed with blueberry filling.  I decided to take an easy route and make an upside down cake using a lemon batter and blueberry topping.

It was amazing.  I know that if you try this cake you will love it and I think if you read this novel you will enjoy it.  I know that was the case for me.  Please let me know if I am right.

Sharing this review over at Foodies Read 2017.  Stop by and see what the others are reading and eating this month.

Lemon Blueberry Upside Down Cake

3/4 c. brown sugar

3 T. butter

2 c. blueberries

1/3 c. water

2 t. cornstarch

1 stick butter, room temperature

1 c. sugar

zest and juice of 1 small lemon

1 c. flour

pinch of salt

1/2 t. baking powder

1/4 t. cinnamon

1/4 t. cardamom

Melt the brown sugar and butter in a cast iron or oven safe skillet over med high heat.  Add the blueberries, water and cornstarch.  Cook and stir until blueberries soften and liquid is thickened and glossy.  Remove from heat.

In the bowl of a stand mixer, cream together the butter, sugar, zest and lemon juice.  Reduce speed to low and stir in flour, salt, baking powder, cinnamon and cardamom.  Once incorporated, increase speed and mix well.  Batter will be stiffer than cake batter.

Gently spread the batter over the blueberries.  It is not necessary to get the batter completely to the edges of the pan.  Bake in a preheated 350* oven for 40-45 minutes, until golden brown and a skewer inserted in the center removes cleanly.  Print Recipe