Lemon Blueberry Upside Down Cake

Recipe by LifeIsGood
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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