A cake for summer that'll turn you upside down.

WHAT DAD DOESN'T LOVE CAKE? 

Summer is sweet, and a special time to celebrate fathers. So here's a ridiculously easy and amazing blueberry cake you can make in our 5-quart Dutch oven. Turn the cake over onto a plate and put it in front of a father, whether it's one you know, one you have, one you admire, one you're partnered with. Or just make it for yourself, if you're a dad.  

Because cake needs to be had.

But cake doesn't need to be hard. 

This delicious recipe builds on handfuls of juicy blueberries and adds just the right amount of sugar and spice to make everything nice. Easy to assemble and cook. And (as usual with the EuroCAST Dutch oven) easy to clean up. A little rinse, a quick wipe. 

Scroll down for some ideas on extending the Father's Day love with raspberries and chocolate (hush now).  

If you don't have the 5-quart Dutch oven, I've arranged a sale price for you. Plus, we've got $170 savings for you on our 7-quart Dutch oven. Forward this recipe -- and the discount -- to anyone you think really needs something juicy and delicious for Father's Day. 


Blueberry sour cream cake

This cake, which you bake in our 5-quart Dutch oven and then can turn upside down (or not!) to serve, may turn your world upside down, too. The sweetness level is just right, making sure that the blueberries are the hero. As they should be.

While you're making this recipe, pre-heat oven to 450 degrees (F).

For the "topping"

If you turn our cake over to serve, what you put in the bottom comes out on top.

  • Sweet crumb topping 
  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons room temperature unsalted butter
  • 1-1/2 teaspoon cinnamon

In a small mixing bowl combine above with the back of a fork until crumbly. 

Toss in the bottom of the Eurocast 5 quart Dutch oven.  Distribute evenly on the bottom. 

For the cake

  •  1-1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 tablespoon unsalted butter, melted
  • 1 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1T. finely grated lemon zest
  • 1-1/2 cups fresh blueberries

Mix cake ingredients and pour evenly over brown sugar topping you put in the bottom of the Dutch oven. 

Tap the pot on the counter several times to release any air bubbles. 

Bake in the center rack for 30-40 minutes or until a knife comes out clean from the center. 

Want more recipes like this? Sign up for our Recipe of the Week!

Paul Ward