Lemon Blueberry Upside Down Cake
"I could kiss Bobby Flay for coming up with this dessert recipe. I love the combination of blueberries and lemon. Trump that with a carmelized blueberry topping over a yummy white chocolate and coconut-flavored cake!
Now you're talkin'! *Make sure to read through the recipe so you can have some ingredients at room temperature*"
photo by Jostlori
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Lemon blueberry topping ingredients
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2⁄3 cup light brown sugar, tightly packed
- 2 cups fresh blueberries
- 2 teaspoons grated lemon zest
-
Cake batter ingredients
- 1 1⁄3 cups all-purpose flour
- 1 1⁄2 teaspoons double-acting baking powder
- 1 pinch salt
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 cup unsweetened coconut milk
- 2 ounces white chocolate, coarsely chopped (Callebaut is preferred)
directions
- Lemon Blueberry Topping:.
- Preheat the oven to 350 degrees F.
- In a 9 inch round cake pan, melt the butter over low heat.
- Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
- Remove the pan from the heat.
- Arrange the blueberries evenly over the brown sugar mixture.
- Scatter the lemon zest over the blueberries.
- Cake:.
- Sift the flour, baking powder and salt.
- In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
- Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
- Beat in the eggs, one at a time.
- Beat in the vanilla and white chocolate.
- On low speed, beat in half the flour mixture until just combined.
- Scrape down the bowl and beat in the coconut milk.
- Beat in the remaining flour mixture until combined.
- Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
- Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
- Cool in the pan on a wire rack for about 3 minutes.
- Run a knife around the edge of the cake to release it from the sides of the pan.
- Invert a serving plate over the cake and turn the cake out onto the plate.
- Let cool 30 minutes before serving.
Questions & Replies
-
Where is the lemon in the cake?
Reviews
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I was expecting this to be much sweeter with the white chocolate in it, but it wasn't.....it's almost like a coffee cake. We ate it for dessert, and then enjoyed with coffee in the morning! Thanks for sharing a yummy recipe. -
Wow! Great moist cake! It was pretty darn easy to make. I didn't have any white chocolate, but it is still a 5-star recipe. No problems flipping it out of the pan. (And for future bakers, the 1/2 cup coconut milk is the small 5.5 ounce can.) -
Excellent cake and a nice change from blueberry muffins. We've been eating for breakfast.
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Fantastic cake! It tastes even better the next day, once the flavors have time to meld. I love the addition of the coconut milk and white chocolate - it takes upside down cake to another level! Thanks for posting. Made for Culinary Quest 2015 by a Toasted Tourist. (Sorry for the terrible photo, tho). -
Nothing left to say except I agree it was awesome!! Thanks for posting! Made for Culinary Quest, 2014 PNW Region.
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
