Lemon Blueberry Upside-Down Cake
Preheat the oven to 350°f.
Recipe Summary Lemon Blueberry Upside-Down Cake
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Ingredients | Pumpkin Upside Down Cake8 tablespoons unsalted butter, divided, at room temperature1 cup white sugar, divided½ teaspoon ground cinnamon½ teaspoon allspice2 (6 ounce) containers fresh blueberries1 large egg1 teaspoon vanilla extractlemon, juiced½ teaspoon lemon zest1 ¼ cups all-purpose flour1 ½ teaspoons baking powder¼ teaspoon salt½ cup milkDirectionsPreheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.You can use fresh or frozen blueberries in this recipe.Info | Pumpkin Upside Down Cakeprep: 20 mins cook: 30 mins additional: 20 mins total: 1 hr 10 mins Servings: 8 Yield: 1 8-inch cake
TAG : Lemon Blueberry Upside-Down CakeDesserts, Fruit Dessert Recipes, Lemon Dessert Recipes,
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