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Blueberry Upside-Down Cake
Blueberry Upside-Down Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Indulge in a tantalizing blueberry upside-down lemon cake, perfectly balanced with sweet blueberries. Top it off with a dollop of whipped cream for a delectable treat.
Ingredients:
  • 2 cups flour
  • 2 cups fresh blueberries
  • 0.5 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated lemon zest
  • 1 cup white sugar
  • 1/2 cup unsalted butter
  • 3 eggs
  • 1 tablespoon grated lemon zest
  • 1 teaspoon almond extract
  • 4 teaspoons baking powder
  • 3/4 cup milk
  • 1/2 cup slivered almonds
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and flouring it.
  • Prepare the topping by mixing blueberries, sugar, flour, and lemon zest in a bowl until the blueberries are evenly coated. Transfer the mixture into the prepared pan.
  • In a large bowl, use an electric mixer to beat together sugar and butter until light and fluffy. Add eggs one at a time, then mix in lemon zest and almond extract.
  • In a small bowl, combine flour and baking powder, then beat into the butter mixture alternating with milk until just incorporated. Pour the cake batter over the blueberries in the pan.
  • After baking for 60 to 70 minutes in the preheated oven, insert a toothpick into the center of the cake to check for doneness. Once the cake is baked, place a serving plate over the top of the pan, invert both together to have the berries on top. Gently unlock the buckle on the side of the pan, remove it, and sprinkle toasted almonds on top before serving while warm.

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