Blueberry Lemon Upside-down Cake
So, we’re going on week three of “safer at home”. How are you doing? Have you figured out what it is that keeps you sane or have you found a show that you’re binging? If so, please let me know. I would love a new show to watch.
Hubs and I have finally figured out a system which seems to be working so far. He works for 3 hours in the morning while I watch the boys and help them with their school work. Then he takes over for a few hours in the afternoon so I can work and answer email. It’s been hard, but somehow we’re making it work.
As I mentioned last week, one of the things that’s keeping me sane is cooking and baking. I’m still making dinner several nights a week and now I’m making cookies and cakes when I have the extra time. Who am I kidding? I have lots of extra time. So, a couple weeks ago, I made an upside down cake. I know the standard upside-down cake is made with pineapple but when you’re allergic you find alternatives. I’ve made a strawberry-rhubarb version and a blood orange version. Both were delicious and both were great desserts for Easter. So, I decided to try my hand at another upside down cake. This time I went with lemon and blueberries since they’re both currently in season. While the blueberries didn’t quite cover the bottom of the cake like I would have liked, the final product was still delicious and I absolutely can’t wait to make it again.
I chose lemons and blueberries because they make such a great combination. The sweet blueberries really compliment the tart lemon. The blueberries also plump up when they’re baked, so they’re extra sweet and super juicy. I just can’t get enough. Add some whipped cream and you have a delightful dessert that’s the perfect way to usher in spring.
Notes
Adapted from Delish
Ingredients
- 2-1/4 cups blueberries, divided
- 2 tablespoons lemon juice
- 1-3/4 cups pastry flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 cup heavy cream
Instructions
Make blueberry topping
- Preheat the oven to 350° F and grease a 9" round cake pan.
- In a small bowl, combine 2 cups of blueberries with 1 tablespoon of sugar and lemon juice and toss to coat. Pour the mixture into prepared baking pan and arrange into an even layer.
Make cake
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter and sugars until light and fluffy. Add the eggs one at a time, beating after each. Add the lemon zest and vanilla and beat until combined.
- Add half the flour mixture and beat until just combined. Pour in the milk and mix until fully combined. Add the rest of the flour mixture and stir until just combined.
- Pour cake batter over blueberries and smooth with a spatula. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in the pan 15 minutes then invert onto a serving platter.
- While the cake bakes, beat the heavy cream until stiff peaks form. Once the cake has cooled, top with whipped cream, garnish with the remaining blueberries and serve.
