Lemon Blueberry Upside Down Cake Recipe - Food.com (2024)

• Lemon blueberry topping ingredients

• 4 tablespoons unsalted butter, cut into 4 pieces
• ²⁄₃ cup light brown sugar, tightly packed
• 2 cups fresh blueberries
• 2 teaspoons grated lemon zest

• Cake batter ingredients

• 1 ¹⁄₃ cups all-purpose flour
• 1 ¹⁄₂ teaspoons double-acting baking powder
• 1 pinch salt
• ¹⁄₂ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 ¹⁄₂ teaspoons pure vanilla extract
• ¹⁄₂ cup unsweetened coconut milk
• 2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

directions

• Lemon Blueberry Topping:.
• Preheat the oven to 350 degrees F.
• In a 9 inch round cake pan, 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.
• Arrange the blueberries evenly over the brown sugar mixture.
• Scatter the lemon zest over the blueberries.
• Cake:.
• Sift the flour, baking powder and salt.
• In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, 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 coconut milk.
• Beat in the remaining flour mixture until 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 3 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.