Name: Lemon Blueberry Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Unsalted butter, divided, at room temperature - 8 tablespoons; White sugar, divided - 1 cup; Ground cinnamon - ½ teaspoon; Allspice - ½ teaspoon; Fresh blueberries - 2 (6 ounce) containers; Egg - 1 large; Vanilla extract - 1 teaspoon; Lemon, juiced - 1 teaspoon; Lemon zest - ½ teaspoon; All-purpose flour - 1 ¼ cups; Baking powder - 1 ½ teaspoons; Salt - ¼ teaspoon; Milk - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Blueberry Upside-Down Cake

1. Unsalted butter, divided, at room temperature - 8 tablespoons

2. White sugar, divided - 1 cup

3. Ground cinnamon - ½ teaspoon

4. Allspice - ½ teaspoon

5. Fresh blueberries - 2 (6 ounce) containers

6. Egg - 1 large

7. Vanilla extract - 1 teaspoon

8. Lemon, juiced - 1 teaspoon

9. Lemon zest - ½ teaspoon

10. All-purpose flour - 1 ¼ cups

11. Baking powder - 1 ½ teaspoons

12. Salt - ¼ teaspoon

13. Milk - ½ cup

How to cook deliciously - Lemon Blueberry Upside-Down Cake

1. Stage

Preheat 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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.

6. Stage

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.