Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂
Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂
As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂
Spray your pan, draw out the bottom of the pan on parchment and cut it out
Place parchment in pan and spray paper
I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan
sprinkle blueberries over the topping in the pan
Cream together the butter & sugar until fuffy
then add eggs, one at a time
then add lemon juice and vanilla, then add flour and milk (read below)
Fold in lemon zest
pour on top of blueberries and bake
let cool for about 10 minutes
place platter on top of cake and flip upside down
and there you have your Honey Blueberry Upside-down Cake
let cool completely
slice and serve
Honey Blueberry Upside-Down Cake
1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)
1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons
Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.
Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently. Pour into baking pan; top with blueberries, set aside.
Whisk cake flour, salt and baking powder in a small bowl, set aside.
Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture. Fold in lemon zest then pour over top of the blueberries; smooth out evenly.
Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes. Using a small knife, loosen cake from the side of pan, invert onto platter; remove parchment paper, cool completely.
This was super moist and honey delicious 🙂 Enjoy!!!