Lemon and Blueberry Upside-Down Cake
Why I Love This Recipe
Recipe from Epicurious
Ingredients You'll Need
-3/4 cup (packed) brown sugar
-1/2 cup butter, cut into 4 pieces
-1 1/2 cups fresh blueberries
LEMON-ALMOND BUTTER CAKE
-3/4 cup cake flour
-1/4 teaspoon fine sea salt
-4 ounces almond paste, broken into small pieces
-1/2 cup sugar
-3 tablespoons finely grated lemon peel
-1/2 cup butter, room temperature, cut into 8 pieces
-3 large eggs, room temperature
LEMON WHIPPED CREAM
-1 cup chilled heavy whipping cream
-2 tablespoons sugar
-1 tablespoon finely grated lemon peel
-2 teaspoons fresh lemon juice
-Lemon peel curls
FOR WHIPPED CREAM: Combine all ingredients with electric mixer and beat to soft peaks. Chill in fridge until ready to use.
FOR BLUEBERRY TOPPING: Preheat oven to 350. Combine brown sugar and butter in 8-inch cake pan. Place over medium heat and whisk constantly until melted and bubbling. Cool 15 minutes, then sprinkle blueberries over evenly. Set aside.
FOR LEMON ALMOND BUTTER CAKE: Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel with an electric mixer. Beat until almond paste is broken into very small pieces. Add butter, 1 piece at a time, beating until mixture is smooth. Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with spatula to smooth. Bake until deep golden and toothpick comes out clean, about 45 minutes. Remove from oven and let stand 1 minute. Run small knife around cake to loosen. Remove from pan and cool at least 20 minutes before garnishing with lemon slices and peel curls. Serve with blueberries and lemon whipped cream.