"This cake was DELICIOUS! After it cooled, I poured on a glaze made of confectioners' sugar, lemon zest, and enough milk to give it the right consistency." – LKacz
"Excellent! My husband loved this. I omitted the plums and used extra frozen blueberries. I baked it in a cast-iron skillet for crispy edges." – Christie
Recipe of the Day
Blueberry Upside-Down Cake
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.
Janet C Belanger
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