Easy as 1-2-3… 4! Pineapple-Blueberry Upside Down Cake

Pineapple-Blueberry Upside Down Cake and 1-2-3-4 Cake

1 can of cored pineapple rings, about 8 rings

8 cherries

½ a cup of light brown sugar

½ a stick of butter

1- 2 pints of blueberries

1-2-3-4 cake

Melt butter in an iron skillet on medium low heat and “fry” pineapple and blueberries in butter. Sprinkle pineapple with brown sugar. Add a cherry to the center on each pineapple ring. Lightly lift pineapple to check for browning, and remove from heat once edges are browned and sugar dissolved, about 5 minutes max. Adding a pint or two of blueberries at this stage is divine!

1-2-3-4 Cake

1 cup of whole milk

1 teaspoon of vanilla extract

2 sticks of unsalted butter

2 cups of sugar

3 cups of sifted cake flour (Swan’s Down*)

3 teaspoons of baking powder

4 eggs

½ teaspoon of salt
Preheat oven to 350. Butter and lightly flour three 9-inch layer cake pans. Sift cake flour then lightly spoon 3 cups of cake flour into measuring cup.

Cream butter in a large bowl. Gradually add sugar, creaming until light and fluffy.

Sift the already sifted cake flour with baking powder and salt. Add eggs to cream mixture one at a time, beating well after each addition. Add vanilla with the last egg.

Add flour mixture alternately with milk, blending until smooth after each addition. Don’t overbeat, for this makes a dry cake. Pour into prepared cake pans if making a 1-2-3-4 Cake. For the Pineapple Upside Down Cake, pour batter into iron skillet on top of pineapple, sugar, and blueberry mixture to just about halfway up the skillet. Bake remaining cake in separate pans, or make additional Pineapple-Blueberry Upside Down Cakes!

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in the pans or skillet for 10 minutes and then remove cakes.

Flip the cake from the iron skillet onto a cake plate or wax paper. Serve warm with ice cream! Enjoy!

*NOTE: the back of the Swan’s Down box has this recipe!

Summer Berries and a Happy Fourth, y'all!!

Y’all have fun Fourth of July plans I’m sure. Lakes, beaches, poolside barbeques and fireworks will fill our rosters and blow up our social media (@jamestfarmer BTDubs for my Instagram) and I can’t wait to see all those fun pics! I may even sneak a pic of Baby Napp… who am I kidding… I snap pics of that child every chance I can! I LOVE being Uncle Brubbs!!

My sisters, bro-in-law, Baby Napp and I will all be together on the Georgia coast with some friends fishing, enjoying the scenery and eating of course! One thing I’m sure to mix up this weekend is my Summer Berries with Mint Whipped Cream from Dinner on the Grounds.

Elegance and ease go hand-in-hand with this dish, and the splash of mint flavor melds the whole dish together. What is it about fresh summer herbs and produce? Nothing better!!! Plus I love that it can be served in heirloom silver berry bowls with berry spoons or right out of a Mason jar or Solo Cup! And it’s the perfect, refreshing dessert to any meal.

Stir up a bowl of your favorite summer berries, whip up a batch of minted whipped cream and celebrate our freedom! I can hardly think of a better way to celebrate… well maybe with a second serving! Happy Fourth, y’all!

Summer Berries with Mint Whipped Cream

Recipe from Dinner on the Grounds – Southern Suppers and Soirées

Photography by Emily Followill

I am fascinated by the accouterments that accompany food. Berries in particular have their own spoons and bowls and even boats (as does gravy). Yet, in all the elegance that can be construed from silver service and fine china, there is hardly anything more elegant than the berries and whipped cream themselves, period. I like add a splash of mint extract to the cream for an ever-so-delightful flavor boost. And then I like to garnish with mint.

2 pints fresh berries

2 cups heavy whipping cream

1/2 cup sour cream

Splash of vanilla

2 tablespoons powdered sugar

Pinch of cream of tartar*

1/2 teaspoon mint extract or more

Mint leaves for garnish, optional

Wash and dry the berries; slice the larger ones if you wish. Divide among four individual dishes.

Whip the two creams together with the vanilla, sugar, cream of tartar and mint extract. Dollop whipped cream on the berries and garnish with mint.

*The cream of tartar thickens and also stiffens the creams, and I recommend it only when needing the cream to remain fairly stiff. I actually like the cream to fall and drizzle into the berries.