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 … Read more
Description This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth–or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream. Ingredients 3 cups all-purpose flour 1 ½ cups cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 … Read more
Description A nice way to use up some leftover blueberries. Ingredients 2 cups frozen blueberries 1 lemon, zested and juiced, divided 2 tablespoons white sugar 2 tablespoons unsalted butter 2 tablespoons brown sugar ½ cup unsalted butter, softened ½ cup white sugar 2 eggs 1 ½ teaspoons vanilla extract 1 ¼ cups all-purpose flour 1 ¾ teaspoons baking … Read more
Description 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. Ingredients 2 cups fresh blueberries ½ cup white sugar 2 tablespoons all-purpose flour 2 tablespoons grated lemon zest ½ cup butter, softened 1 cup white sugar … Read more
Description This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!! Ingredients 1 ¼ cups all-purpose flour 1 ½ teaspoons … Read more