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Lemon and Blueberry Upside-Down Cake

Lemon and Blueberry Upside-Down Cake



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Ingredients

Blueberry Topping

  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
  • 1 1/2 cups fresh blueberries

Lemon-almond butter cake

  • 1/4 teaspoon baking powder
  • 1/4 teaspoons fine sea salt
  • 4 ounces almond paste (scant 1/2 cup), broken into small pieces
  • 3 tablespoons finely grated lemon peel
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature
  • 3 large eggs, room temperature
  • Lemon peel curls (optional)
  • Additional fresh blueberries
  • Lemon Whipped Cream (see reicpe)

Recipe Preparation

For Blueberry Topping:

  • Preheat oven to 350°F. Combine brown sugar and butter in 8-inch-diameter cake pan with 2-inch-high sides (preferably nonstick). Place cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove pan from heat; cool 15 minutes. Sprinkle blueberries evenly over.

For lemon-almond butter cake:

  • Sift flour, baking powder, and salt into medium bowl. Combine almond paste, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until almond paste is broken into very small pieces, about 1 minute. Add butter, 1 piece at a time, beating until mixture is smooth and scraping down sides of bowl occasionally. Add eggs, 1 at a time, beating well and scraping sides of bowl after each addition. Add flour mixture and beat just until batter is smooth. Spoon batter in dollops over blueberries in pan; spread evenly with offset spatula to smooth.

  • Bake cake until deep golden and tester inserted into center comes out clean, about 43 minutes. Remove from oven; let stand 1 minute. Run small knife around cake to loosen. Place large platter atop pan. Using oven mitts or potholders and using both hands, hold platter and cake pan firmly together and invert; shake gently, allowing cake to settle on platter. Cool at least 20 minutes.

  • Garnish cake with lemon slices and lemon peel curls, if desired. Serve warm or at room temperature with additional blueberries and Lemon Whipped Cream.

Reviews Section

How to Make Blueberry Lemon Upside Down Cake

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.

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.

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.


Crock Pot Upside-Down Blueberry-Lemon Cake

This recipe has your whip the egg whites and uses blueberry pie filling instead of frozen blueberries. While this may not sound like it would make much of a difference&hellipit really does!

The cake is light and moist&hellipand almost fluffy and the blueberry pie filling gives you a little extra sweetness this time around.

Now don&rsquot let the list of instructions scare you away. It seriously took all of five to seven minutes to throw this together.


Lemon Blueberry Cake

Few things scream spring and summer more than the classic flavor combo of blueberry and lemon. The tart sweetness of the blueberries is amplified by the zing of the citrus. This three layer masterpiece is sure to be a dessert table showstopper at your next barbecue. Read on to learn the ins and outs of this simple but super delicious cake.

Can I make my cake from scratch instead?

Absolutely! We're partial to this yellow cake recipe, just make sure you halve it. (Unless you want a 6 layer cake!)

How long can this cake be kept at room temperature?

Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.

How do I keep the cake fresh once I've cut it?

You've go two options here: one, cover all cut areas with plastic wrap. Two, if you've got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!

I'm not a fan of buttercream, what other type of frosting would be good on this cake?

We hear ya! Sometimes buttercream can be a little too rich. This cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.

How far in advance can I make this cake?

You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go!


Lemon and Blueberry Upside-Down Cake - Recipes

Bluebeberry-Lemon Upside Down Cake

Our Blue Plate Special

Blueberry-Lemon Upside Down Cake

submitted by Gina Wilk, Las Vegas NV

* 2 cups STATELINE BLUEBERRIES

Cake Ingredients: Garnish:

* 1 3/4 cups flour * cool whip

* 3/4 tsp baking powder * STATELINE BLUEBERRIES

-- Preheat oven to 350 degrees. Grease a 9" cake pan. Mix STATELINE BLUEBERRIES with sugar and lemon. Place in pan.

-- Cake: whisk flour, baking powder, and salt.

-- Beat together butter and sugar until light and fluffy. Add eggs one at a time, then add lemon and vanilla, beat until combined. Add one-half of the dry ingredients to the wet. Beat until combined.

-- Pour in milk and mix. Add remaining dry ingredients until combined. Pour batter over the, and smooth the top. Bake for one hour. Cool 15 minutes. Invert onto a ate and then top the with cool whip, STATELINE BLUEBERRIES, and lemons.


  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries (fresh or Frozen)
  • 1 tablespoon lemon juice
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3/4 cup milk

Step 1


In 9 inch square cake pan, combine melted butter and brown sugarspread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.


Blueberry Upside Down Cake

We had a wonderful dinner at Clif and Barb’s last night (Neighbour). Clif prepared his Honey Garlic baby back ribs. Sides were baked potatoes and fresh local corn. Everything was sooooo good, I ate way too much.

I made dessert. A simple to put together blueberry upside down cake. The recipe is one that I have been making since 1983 (Canadian Living).

This cake is wonderful served warm with ice cream or a dollop of whipped cream or at room temperature. Makes a great breakfast or coffee cake too.

Home Cookin Chapter: Recipes From Thibeault’s Table

Blueberry Upside-Down Cake
===========================
Source: Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness omit for a plain white cake.

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugarspread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.


Lemon Blueberry Upside Down Cake

This is one my favorite times of the year, the days are long and summer fruits are plentiful, affordable and fresh. I was inspired by the Nestle website to make this little blueberry upside down cake. It baked perfectly in my 8 inch dutch oven, you could easily double the recipe if you want to bake it in a larger one. I made it with 8 coals in a ring around the bottom and 12 on top. It baked in no time flat, be sure to check it after 15 minutes. I even whipped the cream by hand, the topping melted into the sweet, lemon scented cake and warm blueberries, the perfect summer dessert!

Lemon Blueberry Upside Down Cake
1/4 cup butter, melted
1 1/2 cup blueberries, fresh or frozen
2 tsp. grated lemon zest, divided
1/2 cup brown sugar
1 9 oz. package of yellow cake mix (Jiffy size)
1/2 cup heavy cream, whipped or whipped topping

Lightly oil or spray an 8 inch dutch oven. Line with parchment paper.
Pour melted butter in bottom of dutch oven. Sprinkle brown sugar evenly over butter.
Mix blueberries and 1 teaspoon of lemon zest. Sprinkle berries over brown sugar.
Prepare cake mix according to package directions, stirring in 1 teaspoon of lemon zest at end of mixing. Pour batter over berries.
Bake at 350 degrees for 20-25 minutes or until center of cake springs back when tested.
Let cake cool for 10-15 minutes in dutch oven. Invert onto plate, serve warm with whipped cream.
Makes 4-5 servings.


Instructions

Spray the sides of a 9-inch round pan with oil and line the bottom with 2 layers of parchment. Scatter the blueberries in a single layer in the pan and sprinkle the coconut and 1/2 cup Florida Crystals® Organic Raw Cane Sugar evenly over the top.

Sift or whisk together in a medium bowl the flour, salt, and baking powder.

In a separate bowl, use an electric mixer to cream the butter and remaining 1 cup Florida Crystals® Organic Raw Cane Sugar together. Add eggs one at a time, beating well after each addition.

In a measuring cup combine coconut milk with vanilla, lemon juice, and lemon zest.

On a low speed, alternately add half the dry ingredients, then the coconut milk mixture, and then the remaining dry ingredients. Mix completely after each addition.

Gently spread batter in the prepared pan over the blueberries and coconut. Bake 40 minutes, or until a skewer inserted in the middle comes out clean. Cool at least 15 minutes in pan then, remove by running a knife around the inside edge of the pan. Invert onto a serving platter. Remove the pan and carefully peel off the parchment paper. Cool completely before serving.


Lemon and Blueberry Upside-Down Cake - Recipes

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


We may have missed strawberry picking season, but Allison and I did make it out to the blueberry fields recently and loaded up on 6 pounds of organic blueberries. I'm going to give a shout out to Blueberry Ranch in Indiana. It's the only organic blueberry farm in Northern Indiana and hands down, they have THE BEST blueberries around. There's only 2 more weeks in the picking season, and I really hope we're able to make it back out to snap up some more before they close up shop for the remainder of the year. Anyhow, I've been making some amazing baked goods with our haul, one being some pretty tasty scones (thanks for the recipe Bijoux!) and also this scrumptious Blueberry-Lemon Upside Down Cake from Golden Blossom Honey.

I think blueberry and lemon has to be one of my favorite fruit combinations in baked goods, so it was no surprise that gravitated towards making this cake this week. I did end up using Silver Blossom Honey to give it an extra citrus flavor kick, and have to say it was a great choice for this recipe. If you're headed out to the blueberry fields this summer, make sure you save this recipe to reward yourself with after all of that hard picking work!

Topping:
6 tablespoons butter
1/2 cup golden brown sugar
2 cups fresh blueberries

Cake:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon zest
1/4 cup milk
2 eggs
1/2 cup SILVER BLOSSOM HONEY
2 tablespoons fresh lemon juice
1/4 teaspoon almond extract
6 tablespoons butter, melted

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!


Watch the video: Συνταγάρα!! Το πιο αφράτο και ξεχωριστό Κέικ Λεμονιού ΝηστίσιμοVegan lemon Cake (August 2022).