LEMON AND BLUEBERRY UPSIDE-DOWN CAKE
Provided by Mary Cech
Categories Cake Dessert Bake Kid-Friendly Blueberry Lemon Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For blueberry topping:
- Preheat oven to 350°F. Combine brown sugar and butter in 8-inch-diameter cake pan with 2-inch-high sides (preferably nonstick). Place cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.
- For lemon-almond butter cake:
- Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until almond paste is broken into very small pieces, about 1 minute. Add butter, 1 piece at a time, beating until mixture is smooth and scraping down sides of bowl occasionally. Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with offset spatula to smooth.
- Bake cake until deep golden and tester inserted into center comes out clean, about 43 minutes. Remove from oven; let stand 1 minute. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes.
- Garnish cake with lemon slices and lemon peel curls, if desired. Serve warm or at room temperature with additional blueberries and Lemon Whipped Cream.
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Glenda Ray
[email protected]Thank you for sharing this recipe!
Mahatma Tamang
[email protected]This is the best lemon and blueberry upside-down cake I've ever had!
Snethemba Ndlangisa
[email protected]I can't wait to try this recipe again soon!
trash troll dung rat
[email protected]I would definitely recommend this recipe to others.
Rabin Xttri
[email protected]This cake is perfect for any occasion.
Skjobo Sk
[email protected]The cake takes a while to bake, but it's worth the wait.
Hanif Ahmad
[email protected]This cake is very easy to make, even for a beginner baker.
Luca Wasley
[email protected]I didn't have any lemon extract, so I used lemon zest instead. The cake still turned out great!
Hanzala Sardar
[email protected]I had a hard time finding fresh blueberries, so I used frozen blueberries instead. The cake still turned out great!
Tina Russian
[email protected]The cake was a bit dry, but the lemon and blueberry flavors were still delicious.
tina d
[email protected]This cake was a little too sweet for my taste, but it was still very good.
William Wheeler
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good. The blueberry flavor really shines through.
Nygel Probherbs
[email protected]This cake is perfect for summer! The lemon and blueberry flavors are so refreshing.
Elizabeth Rodriguez
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it.
Ak Repair
[email protected]The cake was easy to make and turned out beautifully. The lemon and blueberry flavors were subtle but delicious.
do you are have stupid do you are have stupid
[email protected]I followed the recipe exactly and the cake turned out great! It was a little more dense than I expected, but still very tasty.
Titus Mathea
[email protected]This lemon and blueberry upside-down cake was a hit! The cake was moist and fluffy, and the lemon and blueberry flavors were perfectly balanced. I would definitely make this cake again.