Maine news, sports, weather from Portland Press Herald / Maine Sunday Telegram, Portland, Maine

August 8, 2012

Maine chefs share recipes for using blueberry bonanza

Each week in August, they'll share. Today: Campside Wild Maine Blueberry Upside Down Cake from the Azure Cafe in Freeport.

By Meredith Goad mgoad@mainetoday.com
Staff Writer

Maine blueberries are wildly abundant this year. If you need some ideas for what to do with them all, check the Food & Dining section every week in August for a blueberry-inspired recipe from a local chef.

This week's recipe is great for making on a camping trip.

Christopher Bassett, executive chef of the Azure Cafe in Freeport, created this cake that can be baked on a camp stove for the recent L.L. Bean Food Festival.

He recommends serving it with vanilla whipped cream.

CAMPSIDE WILD MAINE BLUEBERRY UPSIDE DOWN CAKE

Topping:

1 cup wild Maine blueberries

1/4 cup butter

1/4 cup sugar

Cake:

1 1/2 cup Bisquick cake mix

1/2 cup sugar

1/2 cup milk

3 tablespoons melted butter

1 teaspoon vanilla

1 egg

1/2 teaspoon lemon zest

For topping: Heat 9-inch sauce pan over medium-high heat camp stove, melt butter and sprinkle sugar evenly over melted butter. Add an even layer of fresh Maine blueberries. Remove from heat and set aside while preparing cake batter.

For cake: In a large bowl, beat egg and then add milk, melted butter, sugar, vanilla, lemon zest, and finally, add Bisquick.

Continue to mix, scraping sides of bowl until there are no lumps.

Now pour over blueberry mixture in pan.

Cover pan and return to camp stove on medium heat.

Continue to cook for 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Remove cover and immediately place heat-proof plate over pan.

Turn plate and pan over, leaving pan over plate for a couple of minutes to allow all juices to drain from pan into cake.

Remove pan and allow to cool for 5 minutes before serving.

 

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