Upside-Down Lemon Blueberry Cake

By vealam

Ingredients

• For the topping:
• 3 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon lemon zest (just the yellow part not the white pith)
• 3 cups fresh or frozen(unthawed) blueberries (I used Wild Maine blueberries)
• For the cake:
• 12 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract
• For serving:
• whipped cream

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Preheat the oven to 350°F. Place a baking sheet on the bottom rack to catch any bubbly fruit drips. Butter a 9-inch round pan. Make the Glaze:
Melt the butter and brown sugar together over low heat. Remove from the burner and cool. When it's cooled off stir in the lemon zest. Make the Cake:
In the bowl of a stand mixer cream the butter and sugar together on medium speed 3 minutes.
In a medium bowl whisk together the flour, baking powder and salt.
Beat in the eggs one at a time, scraping down the bowl after each one. Beat in the vanilla extract.
Add the flour mixture all at once and beat on low speed just until combined - the mixture will be thick. Assemble the Cake:
Spoon the glaze over the bottom. Top with the blueberries spreading them evenly from edge to edge.
Spoon the cake batter over the blueberries and spread out evenly from edge to edge.
Bake 30 - 40 minutes until a toothpick comes out clean from the center.
Let the cake cool 5 - 10 minutes.
Run a knife around the edges of the pan and then carefully turn the cake out onto a platter or cake dish.
Cool completely. Serve with whipped cream. Refrigerate leftovers.