BLUEBERRY-LIME BUTTERMILK UPSIDE DOWN CAKE
I came up with this cake to use up little bits of things I had laying around: blueberries, white chocolate, buttermilk and limes. And I gotta say, I love this cake. A hint of buttermilk and white chocolate in the light cake with a crispy crusty "bottom", enriched with an sweet and sticky brown sugar-blueberry-lime "top." If you are not a huge fan of very sweet desserts, you may want to reduce the brown sugar in the topping to 1/2 cup or so. It is phenomenal served with a scoop of homemade vanilla ice cream!
Provided by under12parsecs
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a 9 inch cast iron skillet, melt the butter over low heat. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes. Remove the pan from the heat and arrange the blueberries evenly over the brown sugar mixture. Scatter the lime zest over the blueberries.
- .
- Sift the flour, baking powder and salt together in a small bowl, set aside. Mix buttermilk with baking soda and stir to combine (may foam up), set aside.
- In a large bowl, beat the butter until creamy using a medium speed on your mixer, about 30 seconds. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time. Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined. Scrape down the bowl and beat in the buttermilk. Beat in the remaining flour mixture until just combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes. Cool in the pan on a wire rack for about 5 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan. Invert a serving plate over the cake and turn the cake out onto the plate.
- Let cool 30 minutes before serving plain or with a scoop of vanilla ice cream.
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Acheampong Richmond
[email protected]This cake looks so good! I'm definitely going to make it for my next party.
Rinnah
[email protected]I'm allergic to blueberries. Is there a way to make this cake without them?
golu mallah
[email protected]This cake sounds like a lot of work. I'm not sure if I'm up for it.
melunier
[email protected]I'm not a big fan of blueberry cake, but this recipe looks interesting. I might give it a try.
Binuka vidun
[email protected]This cake looks delicious! I can't wait to try it.
Austin Jarkion
[email protected]This recipe is amazing! I've made it several times and it always turns out perfect. It's my go-to dessert for potlucks and parties.
marcus haywood
[email protected]This cake was a disaster! The batter was too thin and the cake didn't rise properly. I followed the recipe exactly, so I'm not sure what went wrong.
Ssebaggala Bashir
[email protected]This cake was a little too sweet for my taste, but overall it was a good recipe.
Nicky254_ke
[email protected]I love the unique flavor of this cake. The blueberry-lime combination is so refreshing. I will definitely be making this again.
Nadine Garvie
[email protected]This cake was easy to make and turned out perfect! The instructions were clear and concise. I highly recommend this recipe.
Jac Bourne
[email protected]I made this cake for my family and they devoured it! The blueberries and lime gave it a bright and refreshing flavor. The buttermilk made the cake extra moist and tender.
ANTIK GAMER
[email protected]This cake was a hit at my party! Everyone loved the unique flavor combination and the moist, fluffy texture. I will definitely be making this again.
Tik Tok LTD
[email protected]This blueberry lime buttermilk upside-down cake was a delightful treat! The cake was moist and flavorful, and the blueberry-lime sauce was tangy and sweet. I loved the combination of flavors and textures.