Crave-worthy Blueberry Upside Down Cake
- Prep Time: 30 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 2 hours
- Yield: 10 1x
Scale
Ingredients
- ½ cup unsalted butter, melted
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 20 ounces frozen blueberries
- 1 cup plus 2 tbsp granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 3 large eggs, room temperature
- 1 cups sour cream
For decoration (optional):
- whipped cream
Instructions
- Preheat oven to 425ºF.
- In a bowl combine the blueberries, lemon juice, lemon zest, 2 tablespoons of melted butter and 2 tablespoons of sugar.
- Lightly grease 9 inch cake pan with melted butter.
- Line bottom of the pan with a circle of parchment paper.
- Transfer the mixture into the cake pan.
- Bake the blueberries in preheated oven for 40 minutes.
- Remove from the oven and allow to cool.
- Reduce the oven temperature to 350°F.
- In a bowl combine the flour, baking powder, salt and baking soda.
- In another bowl beat the eggs with remaining sugar.
- Add the remaining melted butter, lemon zest and sour cream and beat to combine.
- Add the flour mixture and mix to combine.
- Pour the batter over the blueberries.
- Bake in preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven.
- Let the cake cool in pan for 10 minutes.
- Cover the pan tightly with a serving dish and invert so that the blueberry side is up.
- Allow to cool completely before serving.
- Serve with whipped cream.
Find it online: https://nurturedhomes.com/blueberry-upside-down-cake