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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Don Legardye
[email protected]This cake was a hit at my party! Everyone loved it, and I received many compliments on how delicious it was. I would highly recommend this recipe to anyone looking for a tasty and easy-to-make dessert.
Rafik Hannouf
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the topping next time.
edwin muchai
[email protected]I love the combination of lemon and blueberries in this cake. It's a perfect summer dessert!
Anichebe Rosemary
[email protected]This cake was easy to make and turned out beautifully. The lemon and blueberry flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this cake again!
MD nayeem Khan
[email protected]This cake is perfect for summer! The lemon and blueberries are so refreshing, and the cake is light and fluffy. I love serving this cake with a scoop of vanilla ice cream.
Lilian Yahi
[email protected]This cake was a disaster! The batter was too thick and the cake didn't rise properly. I ended up throwing the whole thing in the trash.
babak noorzai
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good! The blueberries added a nice sweetness and the cake was very moist. I would definitely make this cake again.
Manssa GamaL
[email protected]The cake was good, but it wasn't as flavorful as I had hoped. I think I would add a bit more lemon zest and blueberries next time.
Afraz Talib
[email protected]This is one of my favorite cakes! I love the combination of lemon and blueberries, and the cake is always moist and delicious. I've made this cake many times, and it's always a crowd-pleaser.
Shadowmoon
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I had hoped. The cake was dry and the blueberries were not evenly distributed. I'm not sure what went wrong, but I will try again another time.
Juana Ramirez
[email protected]This cake was a hit at my party! Everyone loved it, and I received many compliments on how delicious it was. I would highly recommend this recipe to anyone looking for a tasty and easy-to-make dessert.
Sushmita Chy
[email protected]The cake turned out great! It was easy to make and the instructions were clear. The only thing I would change is to use a bit less sugar in the topping, as it was a bit too sweet for my taste.
Rose Wood
[email protected]This lemon and blueberry upside-down cake was a delightful treat! The combination of tangy lemon and sweet blueberries was perfect, and the cake itself was moist and fluffy. I especially loved the crispy caramelized sugar topping. I will definitely b