Thursday, March 1, 2018

Cast iron Friday's Upside Down Blueberry Cake

Hello everyone,
  On Friday's I plan to share some recipes using cast iron.

A few days ago I made an upside down blueberry cake in a Griswold cast iron pan and lid on top of the stove.

In a seasoned pan I melted about two tablespoons of butter, then I sprinkled a good layer of coconut sugar-you can also use brown sugar.  On top I added a good amount of fresh blueberries (I had some frozen-so thawed and drained) I did not measure thinking around 2 cups.



Next make up a yellow cake mix following the directions. I used Hodgkin Mills gluten free yellow cake mix. Instead of butter I used coconut oil, this mix uses buttermilk and I added lemon extract and vanilla extract-just poured a bit in, and added about teaspoon of cake spice. 

  Pour the cake mix over the berries.



  This is my very old vintage deep pan and lid-the inside is seasoned well but not the outside as I had used this allot outdoors. This will be a project to season the outside well this year. I also have a pottery heat diffuser that I placed under the pan-which helps to spread out the heat and help from burning.
   If you do not have a heat diffuser turn the burner to low-med to keep from burning.




I baked it around thirty minutes. Let rest, and then flipped over onto a plate.

I had lots of blueberries so the juices baked up into the cake too.





Gluten free cakes will dry out pretty fast-so on the third day we sliced pieces thin and spread with cream cheese-very delicious.



Thank you for visiting.

10 comments:

  1. I am SO glad you shared this. I hope people will visit and share your enthusiasm with cast iron cooking. BTW, I have NO idea what a heat diffuser is, but I like the end results of your cake.

    ReplyDelete
  2. Your blueberry upside down cake looks so delicious! Thanks for the recipe and I love your suggestion of cutting a slice and having it with cream cheese - yum 😁. I'm looking forward to discovering more of your recipes each Friday too! Happy Friday and Weekend! J 😊

    ReplyDelete
  3. This looks so good. Especially for breakfast (I haven't had mine, yet =^,.^= )Sadly, I don't have cast iron pans. This recipe sounds a lot like a dump cake which was popular during the 1970s.

    ReplyDelete
  4. I love that you'll be doing this every Friday because I really enjoy cast iron pans. Just made cornbread in one the other day and it turned out great. Your blueberry cake looks pretty dang amazing and yummy! Hugs...RO p.s. - The very wonderful Elizabeth sent me over, and I'm so glad she did!

    ReplyDelete
  5. I do so love cooking with cast iron but don't use it much anymore because my hands can't handle the weight. Even using both hands :( Your blueberry cake looks and sounds delish!!!

    ReplyDelete
  6. It looks a delicious cake Kathy. Thank you for sharing the recipe.
    Yvonne xx

    ReplyDelete
  7. I wish I could help you with your button, but I got Halle to create my code and store the buttons on her web site. I sent her the photos in Photoshop and she did the rest. Sorry.

    ReplyDelete
  8. Looks good! Griswold is my first husband's last name which I kept when we got divorced and happens to be the nickname my now husband calls me which, of course, confuses everyone and requires an explanation every time. :) I had a cast iron years ago but never did know how to season it properly so it wound up rusting.

    ReplyDelete
  9. Your new button looks good. I hope you get people to join in. It might take awhile to attract people, but they are out there, so don't give up.

    ReplyDelete

I always enjoy your visits and reading your comments and I do reply back to your comments as well
Thank you so much for stopping by for a visit