Blueberry Lemon Upside Down Cake
It's spring, the time to enjoy fruit in the many different ways it can be served. Lemon zest incorporated into the batter of this cake adds a bright, citrusy flavour that balances nicely with the sweet blueberries. Paired with whipping cream or ice cream, blueberry lemon upside down cake makes a light, welcome dessert or in-between meal treat. This reliable version is likely found in most bakers' recipe boxes, but has been taken from Delish. Click here for more fabulous desserts.
Ingredients for the Blueberry Topping
2 cups blueberries
1 tablespoon granulated sugar
2 tablespoons lemon juice
Ingredients for the Cake
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup. granulated sugar
1/2 cup lightly packed brown sugar
2 large eggs
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
3/4 cup whole or 2% milk
Ingredients for Optional Garnish
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup fresh blueberries
3 slices lemon, cut into quarters
Method
Preheat an oven to 350° and grease a 9" round or an 8" square cake pan well.
Make the blueberry topping: In a small bowl, combine the blueberries with the sugar and lemon juice and toss to coat. Pour the mixture into the prepared baking pan and arrange into an even layer.
Make the cake: In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl using a hand mixer, beat together the butter and sugars until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time, beating well. Then add the lemon zest and vanilla and beat until combined.
Add half of the dry ingredients to the wet ingredients, beating until just combined.
Pour in the milk alternately with the rest of the dry ingredients and mix until fully incorporated.
Pour the cake batter over the blueberries and smooth with a spatula. Bake until a toothpick inserted into the centre comes out clean, about 1 hour. Let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack.
Optional: While the cake is baking, make the topping: In a large bowl using a hand mixer, beat the whipping cream with the powdered sugar until stiff peaks form. Top the cake with whipped cream and garnish with blueberries and lemon slices and serve immediately.
It's spring, the time to enjoy fruit in the many different ways it can be served. Lemon zest incorporated into the batter of this cake adds a bright, citrusy flavour that balances nicely with the sweet blueberries. Paired with whipping cream or ice cream, blueberry lemon upside down cake makes a light, welcome dessert or in-between meal treat. This reliable version is likely found in most bakers' recipe boxes, but has been taken from Delish. Click here for more fabulous desserts.
Ingredients for the Blueberry Topping
2 cups blueberries
1 tablespoon granulated sugar
2 tablespoons lemon juice
Ingredients for the Cake
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup. granulated sugar
1/2 cup lightly packed brown sugar
2 large eggs
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
3/4 cup whole or 2% milk
Ingredients for Optional Garnish
1 cup whipping cream
2 tablespoons powdered sugar
1/4 cup fresh blueberries
3 slices lemon, cut into quarters
Method
Preheat an oven to 350° and grease a 9" round or an 8" square cake pan well.
Make the blueberry topping: In a small bowl, combine the blueberries with the sugar and lemon juice and toss to coat. Pour the mixture into the prepared baking pan and arrange into an even layer.
Make the cake: In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl using a hand mixer, beat together the butter and sugars until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time, beating well. Then add the lemon zest and vanilla and beat until combined.
Add half of the dry ingredients to the wet ingredients, beating until just combined.
Pour in the milk alternately with the rest of the dry ingredients and mix until fully incorporated.
Pour the cake batter over the blueberries and smooth with a spatula. Bake until a toothpick inserted into the centre comes out clean, about 1 hour. Let the cake cool in the pan for 15 minutes, then invert it onto a cooling rack.
Optional: While the cake is baking, make the topping: In a large bowl using a hand mixer, beat the whipping cream with the powdered sugar until stiff peaks form. Top the cake with whipped cream and garnish with blueberries and lemon slices and serve immediately.