When Blueberries are in Season, this Blueberry Honey Lemon Upside-down Cake is a great change from pie or muffins. I wondered about using parchment paper to line the pan, but it worked GREAT. None of the topping stuck to the pan when I turned it out and the parchment paper peeled of off the cake with no problem. I will try this with other upside down cakes.
All of my taste testers thought this was a good cake, the lemon peel helps give a tang to the flavor and the honey works well with the blueberries. It did not last the day which always speaks well for a recipe.
Blueberry-Honey Lemon Upside-Down Cake
Topping
¼ cup butter, cut up
¼ cup honey
¼ cup packed light brown sugar
2 cups of washed and picked over blueberries, let drain on paper towels till dry.
Cake
1 ¼ cups cake flour *
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
1/2 cup butter, softened
1 ½ teaspoons grated lemon peel
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup whole milk
Heat oven to 350°F. Spray 9x2 inch round baking pan with cooking spray; line bottom with parchment paper.
Heat ¼ cup butter, honey and brown sugar in small saucepan over medium heat until mixture is melted and smooth. Stirring frequently. Pour into baking pan; top with blueberries.
Whisk cake flour, baking powder and salt together.
Beat sugar, ½ cup softened butter and lemon peel in large bowl at medium speed 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 alternately with milk, beginning and ending with flour mixture. Pour into pan, smooth top. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. (do not insert toothpick to the bottom of pan) Cool on wire rack 10 minutes. Using small spatula or knife, loosen cake from side of pan. Invert onto platter. Remove parchment paper. Cool completely.
*Cake flour is sold in boxes and keeps well in our freezer. Just be sure to remove so that it is room temperature when using.
I will be trying this very soon! Thanks as always. dkc
ReplyDeleteHi Diane, Hope you like this as well as we did. Good to hear from you.
ReplyDeleteHi, Made this over the weekend. Only used 1/2 cup butter as per written instructions. Your ingredient listing states 1 cup butter.
ReplyDeleteCould not find where the other 1/2 cup butter was used, so didn't. If I'm wrong, please post where I went wrong. Thanks, M
Hi Midnite Baker, That was a typo error and I sure never caught it. So glad you did and left it out.
ReplyDeleteI am fixing the error now. Thanks again. Hope you liked it.
Hi Myrna, Yes, I like it but not at the 1st slice. My honey has a very strong flavor and finally, mellowed out after I let the cake sit for 24 hours. Now, I can eat a very generous slice of this cake and still want more. :-) Thanks for the recipe. M
DeleteGlad you liked it. Did it get soggy after it sat for 24 hours? Mine didn't last long enough to tell.
ReplyDeleteGood to know that it would keep if made ahead.
I don't think the cake is soggy. Some the blueberry topping ran down the outside of the cake and I did have some burst into the cake as it was baking. The cake top which ended up being the bottom stuck to the plate. But the inside of the cake has not been soggy at all. This household population is only 2, so it sometimes takes awhile to eat a nine inch cake. Although, I made this on Saturday and this will be finished off Tuesday.
ReplyDeleteOK, thanks for letting me know. I had some burst through the cake also as you can see in the photo.
ReplyDeleteHave a great day. We also would have it awhile, but I have people to share it with.