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Blueberry Upside-Down Cake

Cost $15, save $10

Source: Recommended by CookGo

  • 60 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Topping

    • 2 cups fresh blueberries
    • ½ cup white sugar
    • 2 tablespoons all-purpose flour
    • 🍋 2 tablespoons grated lemon zest

  • Cake

    • 1 cup white sugar
    • 🧈 1/2 cup unsalted butter, softened
    • 🥚 3 large eggs
    • 🍋 1 tablespoon grated lemon zest
    • 1 teaspoon almond extract
    • 2 cups all-purpose flour
    • 4 teaspoons baking powder
    • 🥛 3/4 cup milk
    • 🌰 1/2 cup slivered almonds, toasted

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.

2

Make the topping: Combine blueberries, sugar, flour, and lemon zest in a bowl. Toss until blueberries are coated, then pour into the prepared pan.

3

Make the cake: Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in lemon zest and almond extract.

4

Stir flour and baking powder together in a small bowl; beat into butter mixture alternately with milk, mixing just until incorporated. Pour cake batter over blueberries in the pan.

5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.

6

Place a serving plate over the top of the pan and carefully invert the cake and plate together so the berries end up on top. Remove the pan side buckle and sprinkle toasted almonds on top. Serve warm.

NUTRIENTS

Per 1 serving

🔥

374

Calories

  • 7g
    Protein
  • 57g
    Carbs
  • 14g
    Fats

💡 Tips

Serve with fresh whipped cream for added flavor.Ensure the springform pan is properly greased to prevent sticking during inversion.Toast almonds beforehand for enhanced texture and flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.