This blueberry cake was SO easy and fast, if you don't take into consideration the hours it took to pick the blueberries in the forest for it. I was a little late in the blueberry picking season, a lot of Oslo-people had raided the forest already, so it took longer than usual to get enough berries. But the end result was FANTASTIC. I loved this cake.
*****
Upside-Down Blueberry Cake
1 Ts butter, melted
1/2 dl sugar
400 g blueberries
100 g butter
1 dl sugar
2 eggs
1 1/2 dl flour
1 ts baking powder
2 ts vanilla sugar
Grease a round cakepan with 1 Ts melted butter. Sprinkle 1/2 dl sugar over. Place the berries in the pan.
Beat butter and sugar together, light and fluffy. Mix in one egg at a time. Work in flour, baking powder, and vanilla sugar. Pour the batter over the blueberries in the cake pan. Use a rubber spatuala to evenly distribute the batter.
Bake at 175 degrees celcius (350 fahreinheit) for about 40 minutes. When done, place a plate over the cake pan, and turn over quickly onto the plate. Serve warm.
I repeat: yum.
******
This next cake is one that my mom adapted from an apple cake recipe to be a raspberry cake since she has raspberries in her garden. It is also spectacular.
*****
Raspberry Cake
125 g butter
1 1/2 dl sugar
2 eggs
2 1/2 dl flour (150 g)
1 ts bakingpowder
2 Ts heavy cream (or whole milk)
200 g dark chocolate
350 g raspberries
almond slices
3 Ts sugar
Mix butter and sugar together, light and fluffy. Add one egg at a time and mix well. Mix together flour and baking powder and add it to the butter/sugar/egg mixture alternately with the cream/milk. Mix everything together.
Pour half of the batter into a greased pan. Melt chocolate and mix with the remains of the batter. Pour into pan on top of other batter and swirl with a fork. Place raspberries on top and sprinkle with almond slices and sugar.
Bake at 175 degrees celcius (350 fahreinheit) for about 40 minutes. Make sure to take the cake out of the oven before it gets dry in the middle.
*****
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