LEMON BLUEBERRY UPSIDE-DOWN CAKE

Lemon Blueberry Upside-Down Cake image

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Provided by Hurricane

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g