Lemon Blueberry Upside Down Cake

LifeIsGood's Note:

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*

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

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:

1. Lemon Blueberry Topping:.
2. Preheat the oven to 350 degrees F.
3. In a 9 inch round cake pan, melt the butter over low heat.
4. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
5. Remove the pan from the heat.
6. Arrange the blueberries evenly over the brown sugar mixture.
7. Scatter the lemon zest over the blueberries.
8. Cake:.
9. Sift the flour, baking powder and salt.
10. 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.
11. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
12. Beat in the eggs, one at a time.
13. Beat in the vanilla and white chocolate.
14. On low speed, beat in half the flour mixture until just combined.
15. Scrape down the bowl and beat in the coconut milk.
16. Beat in the remaining flour mixture until combined.
17. Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
18. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
19. Cool in the pan on a wire rack for about 3 minutes.
20. Run a knife around the edge of the cake to release it from the sides of the pan.
21. Invert a serving plate over the cake and turn the cake out onto the plate.
22. Let cool 30 minutes before serving.

Reviews

[Wish I Could Cook]

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.)

[Baby Kato]

Wow, what a great cake. The intense flavors, are out of this world. This creation is definitely worth the extra effort. The lemon and blueberries sing the loudest in this sweet cake. I actually used 1 1/2 cups wild blueberries and 1/2 cup of blackberries, as I didn't have enough blueberries. The black berries worked well in this dish, but I can't wait to make it again with just the wild blueberries. The cake was moist and tender with the most amazing sweet and tart flavors. I have put this in my keeperbox and will be making it often, if my dh has his way. Deserves 10*'s in my book. Thanks so much for sharing. :)

[FLUFFSTER]

OMG! I wish I could give this more than 5 stars! My hubby loves blueberries, and he was so pleased that I made this just for him! (Or, so he thought,he he)! The cake is so moist and tender, the lemon is just perfect with it. I couldn't believe it, I had everything in my pantry! I had extra large eggs, but it turned out just fine.Thanks so much for this amazing recipe! My hubby thanks you too!