2021 Food Box #13 - Wild Blueberry Lemon Upside Down Cake Recipe
Wild Blueberry Lemon Upside Down Cake Recipe
4 tablespoons unsalted butter
½ cup sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
2½ cups fresh wild blueberries
Lemon Sponge Cake:
1½ cups all purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1/2 cup butter softened
1 cup sugar
2 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
Preheat the oven to 350 degrees. Butter the sides of a 9 inch round sponge cake pan and set aside.
To make the wild blueberry topping:
In a small saucepan add the butter, sugar, lemon zest and lemon. Cook for about 2 minutes until the mixture starts to bubble. Stir in the wild blueberries and pour into the bottom of your prepared pan.
To make the cake:
In a medium sized mixing bowl whisk together the flour, baking powder and salt. Set aside.
In a stand mixture add butter and sugar. Beat together until fluffy about 2 minutes. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined.
Add the batter to the top of the wild blueberry mixture and spread evenly on the top. Bake for 45-50 minutes or until cake is firm to the touch. Let cake rest for 10 minutes and then flip over and serve.