Lemon Blueberry Upside Down Cake

Updated at: Thu, 01 Feb 2024 22:57:20 GMT

Step 1

1. Preheat oven to 350.

Step 2

2. To make the topping heat the brown sugar and 4 T. of butter in a small saucepan on low until a caramel like syrup forms

Step 3

3. Spray an 8" cake pan with cooking spray, and then pour the sugar and butter mixture into the pan to coat the bottom.

Step 4

4. Mix the blueberries with the juice of half a lemon

Step 5

5. Add the blueberries in a single layer on top of the sugar and butter mixture.

Step 6

6. Separate the egg whites and yolks. Beat the egg whites at high speed until stiff peaks form. Pour the egg whites out and set aside for later.

Step 7

7. Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.

Step 8

8. Combine the flour with the baking powder and salt and mix.

Step 9

9. Add the flour alternately to the batter with the milk.

Step 10

10. Add in the zest of one lemon

Step 11

11. Fold the egg whites into the batter.

Step 12

12. Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.

Step 13

13. Bake for 55-60 minutes until the center is cooked.

Step 14

14. Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.

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