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Blueberry Upside-Down Cake

SUBMITTED BY: JCB45 PHOTO BY: What a Dish!

"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."
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 4.3 star rating.
Read Reviews (16)
PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 50 Min
Original recipe yield 1 - 9 inch springform pan

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated lemon zest
  •  
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon almond extract
  • 1 tablespoon grated lemon zest
  • 3/4 cup milk
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup slivered almonds, toasted

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2005 by What a Dish!
This turned out kind of dry and crumbly for me, but it could have been my fault for using half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by LAURA04
I really liked this recipe, as I served it on Easter Sunday. The only caveat was that the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by NESTER
I found this recipe to be easy to prepare; however, I was not that satisfied with the result. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by INGRID E. VOGEL
very easy. great and quick to make. i made one change, didn't add almond-flavor, but a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2005 by KECHEE
An awesome recipe! Very moist and tasty! Little work and very little cleanup make this cake a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2003 by Laurie Fontaine Bennett
I made this dessert for company as I had blueberries and needed something quick. It was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2006 by Chelsey Wolnowski
This recipe was very flavourful, and I loved the addition of the lemon. I used a bunt pan... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2005 by horrorpop84
Great recipe. I used mix berries which looked fabulous. I'd definitely recommend using frozen... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2003 by BBOLEW
I've tried many recipes on this website, and this recipe is my first bad encounter. The cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2007 by the4taals