Lemon Blueberry Upside Down Cake

Monday, 17 August 2009

Here's another dish from the dinner party I mentioned so long ago. This was dessert and it was so delicious!

I found the recipe via BakeBakeBake which is a cooking community based on Live Journal. I love Live Journal for its communities as there is no limit as to what you might find. People from all over the world add their recipes and photos of their creations which means you can always find something to make.

The original recipe is from Bon App├ętit April 2006 but I will reproduce it here as I made it with the alteration of marzipan instead of almond paste.


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
3/4 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
4 ounces marzipan broken into small pieces
1/2 cup sugar
3 tablespoons finely grated lemon peel
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature
3 large eggs, room temperature


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 marzipan, sugar, and lemon peel in bowl of stand mixer fitted with paddle attachment. Beat on medium speed until marzipan 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.

This was a really big hit with everyone eating. The blueberry topping is sweet and the lemon and almond cake compliment it beautifully. I will definitely add this to my repertoire and I really think it is the epitome of summer eating. The deep purple topping with the yellow lemony cake is beautiful and so tasty. I recommend that you make this before the season is out.


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