Upside Down Blueberry Lemon Cake Recipes

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Steps:

• 1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan, place a circle of parchment paper over the bottom of the pan, then lightly grease the parchment paper.
• 2. In a medium bowl, stir together the flour, baking soda, and baking powder. Set aside. Stir the lemon zest into the buttermilk. Set aside. In a mixer bowl beat the butter and sugar on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg white and vanilla and beat on medium speed for about 1 minute. Add about one-third of the flour mixture to the batter and beat on medium speed until just incorporated. Add about half of the buttermilk and beat on medium speed until just incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and beating until incorporated after each addition. End with the dry ingredients; the batter should be thick and glossy.
• 3. Spread the blueberries out in the bottom of the prepared pan. Spoon the batter evenly over the blueberries and smooth the batter out to the sides of the pan. Bake for 25 to 30 minutes, until a toothpick inserted into the middle of the cake comes out mostly clean with just a few crumbs on the toothpick and the top is flat and lightly browned. Set the cake pan on a wire rack to cool for 10-15 minutes. Invert the cake onto the rack, remove pan. Place any blueberries remaining in an on cake and smooth out. Allow to cool completely before dusting with powdered sugar. Serve cut in small slices with whipped topping.

Steps:

• 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.

Steps:

• 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.
• 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.
• 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.