LEMON BLUEBERRY UPSIDE DOWN CAKE

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Lemon Blueberry Upside Down Cake image

I could kiss Bobby Flay for coming up with this dessert recipe. I love the combination of blueberries and lemon. Trump that with a carmelized blueberry topping over a yummy white chocolate and coconut-flavored cake! Now you're talkin'! *Make sure to read through the recipe so you can have some ingredients at room temperature*

Provided by LifeIsGood

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter, cut into 4 pieces
2/3 cup light brown sugar, tightly packed
2 cups fresh blueberries
2 teaspoons grated lemon zest
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 pinch salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup unsweetened coconut milk
2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

Steps:

  • Lemon Blueberry Topping:.
  • Preheat the oven to 350 degrees F.
  • In a 9 inch round cake pan, melt the butter over low heat.
  • Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
  • Remove the pan from the heat.
  • Arrange the blueberries evenly over the brown sugar mixture.
  • Scatter the lemon zest over the blueberries.
  • Cake:.
  • Sift the flour, baking powder and salt.
  • In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
  • Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
  • Beat in the eggs, one at a time.
  • Beat in the vanilla and white chocolate.
  • On low speed, beat in half the flour mixture until just combined.
  • Scrape down the bowl and beat in the coconut milk.
  • Beat in the remaining flour mixture until combined.
  • Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
  • Cool in the pan on a wire rack for about 3 minutes.
  • Run a knife around the edge of the cake to release it from the sides of the pan.
  • Invert a serving plate over the cake and turn the cake out onto the plate.
  • Let cool 30 minutes before serving.

Nutrition Facts : Calories 502.4, Fat 24.1, SaturatedFat 15.4, Cholesterol 99.6, Sodium 146.9, Carbohydrate 69.1, Fiber 1.5, Sugar 50.7, Protein 4.9

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