Description
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8