Name: Blueberry Upside-Down Cake
Prep time: 30 min
Total time: 1 h 10 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 2 1/2 c. blueberries; 1/4 c. granulated sugar; 2 tbsp. lemon juice; 1/8 tsp. kosher salt; 1 1/2 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 stick salted butter, at room temperature; 3/4 c. granulated sugar; 1 1/2 tsp. finely grated lemon zest; 2 large eggs; 1 tsp. vanilla extract; 1/2 c. plain greek yogurt; 1 1/2 c. cold heavy cream; 1 c. powdered sugar; 1 tbsp. finely grated lemon zest; 1/4 tsp. kosher salt

Step 1For 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.

Step 2For 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.

Step 3Bake 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.

Step 4For 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.

Blueberry Upside-Down Cake

Ingredients

Blueberry Topping

Cake

Lemon Whipped Cream

Directions

Fruit Desserts