Lemon Blueberry Upside down cake

Cake of the moment… feeling all sorts of spring

It’s spring, I just recovered from having covid for the 3rd time and I am craving some flavor and a lemon blueberry upside down cake sounded like it had to be made and put into my mouth. Giddy up.

2 cups blueberries (preferably hand picked by you, if not, store bought is fine)

2 Tablespoons granulated sugar

2 Tablespoons lemon juice

zest of 1 lemon

Pam with flour cooking spray

1 3/4 cup ap flour

1 teaspoon baking powder

1 teaspoon salt

1 stick butter (at room temp)

1 cup granulated sugar

1/2 cup packed dark brown sugar

2 large eggs (at room temp)

zest of 1 lemon

1 teaspoon vanilla extract

3/4 cup whole milk (at room temp)

Why do the eggs, butter and milk need to be at room temp? How about you just do what I say? Having these items at room temp will allow them to blend together a lot easier and will give you a much better cake.

Mix together 2 cup of blueberries with 2 Tablespoons sugar, 2 Tablespoons lemon juice and the zest of 1 lemon and set aside.

Look how pretty

In another bowl add 1 3/4 cup ap flour, 1 teaspoon baking powder and 1 teaspoon salt. Whisk together and set aside.

In a standing mixer (for me it’s my beloved Kitchen Aid) Add 1 stick of butter that is at room temp and sliced up, add to that 1 cup granulated sugar and 1/2 cup packed dark brown sugar.

Now beat the hell out of it. Beat it so much that it becomes lighter in color and fluffy. Don’t you worry, it wants to be beat because it wants you to have some yummy cake in your mouth.

In another bowl, add 2 eggs (that are at room temperature) the zest of 1 lemon and 1 teaspoon vanilla extract. Lightly whisk and add half of the egg mixture to the butter sugar mixture and again, just beat the hell out of it. Add the remaining egg mixture, beat the hell out of it and then scrape down the bowl.

Next, add half of the flour mixture and blend just until combined. Add half of the milk and blend just until combined. Repeat. Add the remaining flour mixture, blend just until combined. Add the remaining milk and blend just until combined. Scrape down the bowl and give a final mix by hand. Give it a gentle hand job at this point. Trust me, a gentle hand job here and everyone wins.

That is one gentle hand job

Spray an 8 inch round pan with Pam with flour and add the blueberry mixture to it.

Pour the batter right on top of those beautiful blueberries.

Bake at 350 degrees for 1 hour or until toothpick comes out clean

That is one gorgeous golden brown cake. Get excited, you’re so close to having this in your mouth.

Let the cake cool for 15 minutes. Then Invert onto a cake plate.

Place the cake plate on top of the pan like this.

Are you excited? Cuz you should be, it’s the big reveal. Time to lift off that cake pan.

Just look at that blueberry beauty and take in how damn delicious this smells.

A side cake shot had to happen.

Slice and serve bitches. This serving has a perverted amount of whipped cream but it’s my kitchen. This cake would also go great with some vanilla ice cream.

Alright, get to baking and let me know how it goes!

Cake Update; This cake tastes spectacular while warm and the day it is made. I wrapped it up in Saran Wrap and put it in the fridge…. then I got high and made love to slice last night and this cake is just as good (maybe if not even better) when it is cold. Also, it made a great breakfast this morning. I am a pillar of health.