thepioneerwoman5.0
Blueberry Upside-Down Cake
This upside down cake is topped with sweet, fresh summer blueberries and lemon whipped cream.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
- ●spatula
📝 Preparation Steps
1
For the topping: Preheat the oven to 350˚. Spray the bottom and sides of a 9-inch round cake pan with cooking spray. In a large bowl, combine the blueberries, granulated sugar, lemon juice and salt. Scrape into the prepared cake pan and spread into an even layer.
Cooking spray
2
For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the butter, granulated sugar and lemon zest with a mixer on medium-high speed until light and fluffy, about ⏱️ 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, beat in the flour mixture, alternating with the yogurt, until the batter is just combined. Dollop the batter evenly over the blueberry mixture in the pan and spread to the edges with an offset spatula.
large eggs2
3
Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, 30 to ⏱️ 35 minutes. Let cool in the pan on a rack for ⏱️ 10 minutes, then invert the cake onto a platter to cool completely.
4
For the lemon whipped cream: Beat together the heavy cream, powdered sugar, lemon zest, lemon juice and salt in a large bowl with a mixer on high speed until stiff peaks form, about ⏱️ 4 minutes. Spread on the cooled cake.
Nutrition Facts
calories
580 Calories
fat Content
32 g
fiber Content
2 g
sugar Content
47 g
sodium Content
485 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
130 mg
carbohydrate Content
66 g
saturated Fat Content
19 g
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