-
-
My review
Blueberry Upside-Down Cake
Janet C Belanger
"A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 313 calsOriginal recipe yields 12 servings (1 - 9 inch springform pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 313 calories; 11.8 g fat; 47.6 g carbohydrates; 5.6 g protein; 68 mg cholesterol; 199 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3336 Ratings
-
-
-
-
-
Most helpful positive review
4/25/2003
I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of m...
Most helpful critical review
8/27/2005
This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used ...
Most helpful
Most positive
Least positive
Newest
4/25/2003
I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the blueberries leaked through the springform pan (likely because I had to use frozen), and the bottom of m...
8/27/2005
This turned out kind of dry and crumbly for me, but it could have been my fault for using half whole wheat pastry flour (although it has never negatively affected a recipe before). I also used ...
7/25/2005
An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a winner in my book. Pay close attention to the "Bake 60-70 minutes or when toothpick comes out clean...
6/18/2003
I made this dessert for company as I had blueberries and needed something quick. It was delicious. I made it again with frozen berries and fresh was definately better but frozen were fine.I serv...
8/3/2002
I found this recipe to be easy to prepare; however, I was not that satisfied with the result. It didn't look as nice as I would have liked. It did not need to bake 60-70 minutes - 55 minutes m...
7/31/2003
I've tried many recipes on this website, and this recipe is my first bad encounter. The cake was positively the worst desert I have ever made. One piece and the remainder quickly hit the botto...
4/18/2001
very easy. great and quick to make. i made one change, didn't add almond-flavor, but a bit rum-essence and some brandy.
9/7/2009
Over all this was a nice tasting cake the blueberry and lemon really shine through. I did omit the almond extract and added lemon juice in its place. I also used half and half instead of milk. ...