If there's anything that turns your life upside down, it's having a baby. Add in the fact that the baby came four weeks early, and you have a life without structure or a plan and you just have to wing it moment to moment. It's a bit stressful, chaotic, and uncertain, but oh so sweet. If the floor doesn't get swept or the laundry piles up, it's OK, because on the top of the to-do list everyday is #1- Keep the baby alive. #2 is Love the baby. The dust will keep.
I am fortunate in that I live ten minutes away from my daughter. That means it's easy to go over to help out with chores and then, as a reward, I get to hold Eden. My other kids clamor for the chance to go along, as they, too, are totally captivated by this darling little person. We take pictures, snuggle with her, and chuckle at her funny ways (Must have hands by face!). The rest of our lives are put on hold, but that's OK. It's wonderful to have her here.
If your life gets taken over by life events, you still need to have dessert. This one is super easy, and since you can use fresh or frozen berries, it's a good recipe to have on hand, whatever the season. So in honor of my beautiful new granddaughter, here's
Blueberry Life Upside Down Cake
- adapted from Canadian Living Magazine
1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or frozen)
1/4 cup maraschino cherries (optional)
1 Tbsp lemon juice
1-1/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon (optional)
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg, room temperature
1 tsp vanilla
3/4 cup milk
1- Preheat oven to 350 deg. F. with a rack in the center of the oven.
2- In a 9-inch square pan, combine melted butter and brown sugar. Spread this mixture evenly on the bottom. Spread the blueberries evenly over the top. Sprinkle with the lemon juice. (optional: halve the maraschino cherries and scatter them over the bottom before you spread the blueberries. My son decided it needed them to really be an upside down cake.)
3- Into a medium bowl, sift together the flour, baking powder, salt, and cinnamon, if using.
4- In the bowl of an electric mixer fitted with the paddle attachment, cream the 1/2 cup butter. Gradually add the sugar, beating until light. Beat in the egg and vanilla.
5- Add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients.
6- Spread the batter evenly over the blueberry layer. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then turn out onto a large, flat plate or serving platter. Serve with whipped cream or ice cream, if you like.