Blueberry Lemon Upside Down Cake Recipes

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BLUEBERRY-LEMON UPSIDE-DOWN CAKE



Blueberry-Lemon Upside-Down Cake image

I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups fresh or frozen unsweetened blueberries, thawed
1/2 cup sugar
2 cups miniature marshmallows
1 package yellow cake mix (regular size)
1/2 teaspoon grated lemon zest
Whipped topping

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.

Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON UPSIDE-DOWN CAKE



Lemon Upside-Down Cake image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch cinnamon
3 large eggs
1 1/4 cups whole milk
1 cup olive oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
Juice and zest of 1 lemon
4 tablespoons unsalted butter
3/4 cup light brown sugar
2 lemons, sliced paper thin and seeds removed (about 20 slices)
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
  • Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
  • After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
  • Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
  • Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
  • Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
  • (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
3 cups blueberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

6 tablespoons butter, softened, divided
1/4 cup packed brown sugar
2 cups fresh blueberries
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
Whipped topping, optional

Steps:

  • In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

Steps:

  • Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
  • Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

LEMON BLUEBERRY UPSIDE-DOWN CAKE



Lemon Blueberry Upside-Down Cake image

Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.

Provided by Hurricane

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

8 tablespoons unsalted butter, divided, at room temperature
1 cup white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon allspice
2 (6 ounce) containers fresh blueberries
1 large egg
1 teaspoon vanilla extract
lemon, juiced
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
  • Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
  • Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
  • Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
  • Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Canada

Categories     bake,dessert,fruit

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 Tbsp unsalted butter, plus more for the pan
⅔ cups sugar
3 cups blueberries
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 stick (8 tbsp) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp lemon zest
¾ cup milk
¼ cup sour cream

Steps:

  • Preheat the oven to 350ºF. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

LEMON BLUEBERRY UPSIDE DOWN CAKE



Lemon Blueberry Upside Down Cake image

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*

Provided by LifeIsGood

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

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
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)

Steps:

  • 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.

Nutrition Facts : Calories 502.4, Fat 24.1, SaturatedFat 15.4, Cholesterol 99.6, Sodium 146.9, Carbohydrate 69.1, Fiber 1.5, Sugar 50.7, Protein 4.9

BLUEBERRY CORNMEAL GALETTE



Blueberry Cornmeal Galette image

I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.

Provided by Chef John

Categories     Blueberry Desserts

Time 1h35m

Yield 6

Number Of Ingredients 13

1 ½ cups all-purpose flour
½ cup cornmeal
½ teaspoon fine salt
½ cup cold unsalted butter, cubed
6 tablespoons ice water, or as needed
1 pound fresh blueberries, rinsed and dried
½ cup white sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons cornstarch
1 large egg, beaten
1 teaspoon water
1 tablespoon demerara sugar

Steps:

  • Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
  • Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
  • Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  • Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
  • Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  • Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
  • Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
  • Bake in the center of the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg

LEMON AND BLUEBERRY UPSIDE-DOWN CAKE



Lemon and Blueberry Upside-Down Cake image

Provided by Mary Cech

Categories     Cake     Dessert     Bake     Kid-Friendly     Blueberry     Lemon     Almond     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 17

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 almond paste (scant 1/2 cup), 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
Lemon slices (optional)
Lemon peel curls (optional)
Additional fresh blueberries
Lemon Whipped Cream

Steps:

  • 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.

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BUNDT CAKE RECIPE | BLUEBERRY MATCHA LEMON - ROSIE LOVES TEA
2020-05-14 Instructions: Preheat the oven to 350*F/180*C/Gas Mark 4, grease and line a round tin with parchment paper. Alternatively, grease and lightly flour a bundt tin. Firstly, mix together the blueberries, 2 tablespoons of melted butter, 1/4 …
From rosielovestea.com


BLUEBERRY UPSIDE-DOWN CAKE - THE ITSY-BITSY KITCHEN
2020-02-03 1 1/2 cups fresh or frozen blueberries. Instructions. Cake. Preheat the oven to 350. Spray a 9-inch round cake pan with cooking spray. Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy, several minutes. Beat in the vanilla, lemon zest, and eggs.
From itsybitsykitchen.com


LEMON BLUEBERRY UPSIDE DOWN CAKE RECIPE - FOOD HOUSE
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake. Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan. Whisk 1/2 cup sugar, cinnamon, and allspice together in a …
From foodhousehome.com


BLUEBERRY LEMON UPSIDE DOWN CAKE | THE RECIPE CRITIC | LEMON …
Mar 8, 2015 - A delicious and moist lemon sponge cake that is bursting with fresh blueberries on top! One of the best cakes that I have ever had! The hubby and I just returned home from a fabulous cruise. We were celebrating my 30th birthday! My mom was amazing and watched all of the kiddos so that we…
From pinterest.ca


22 BEST BLUEBERRY UPSIDE DOWN CAKE - BEST RECIPES IDEAS AND …
2020-12-25 Thibeault s Table Blueberry Season PART ONE. 11. Blueberry Pineapple Upside Down Cake Dinner at the Zoo. 12. Lemon and Blueberry Upside Down Cake. 13. Blueberry Pineapple Upside Down Cake Dinner at the Zoo. 14. Easy Homemade Blueberry Upside Down Cake is incredibly.
From eatandcooking.com


BLUEBERRY-LEMON UPSIDE DOWN CAKE - STATELINE BLUEBERRIES
-- 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.
From statelineblueberries.com


BLACKBERRY-LEMON UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Step 2. Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside. Step 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl. Step 4.
From myrecipes.com


BLUEBERRY-LEMON UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
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From crockpotrecipes.psychology48.com


BLUEBERRY-LEMON UPSIDE-DOWN CAKE | SIMPLE BY CINDY
Prepare cake mix batter according to package directions. Add lemon zest before pouring in batter; pour batter over marshmallows. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto …
From simplebycindyblog.com


LEMON AND BLUEBERRY UPSIDE DOWN CAKE - RECIPE GIRL
2008-08-13 Combine the brown sugar and butter in a 9 inch diameter cake pan with 2 inch high sides (preferably nonstick). Place the cake pan over medium heat and whisk constantly until butter and sugar melt and mixture is smooth and bubbling. Using pot holders, remove the pan from heat; cool 15 minutes. Sprinkle the blueberries evenly over.
From recipegirl.com


BLUEBERRY LEMON UPSIDE DOWN CAKE WITH MARSHMALLOWS
2022-06-05 Upside-Down Blueberry-Lemon Cake Recipe – Food … Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium … Click to visit. Blueberry Lemon Upside Down Cake – 5* trending recipes with videos. Apr 02, 2019 · Instructions. Preheat oven to 350° and grease an …
From alexbecker.org


BLUEBERRY LEMON UPSIDE DOWN CAKE RECIPE - RECIPES.NET
2022-03-24 Beat together for about 2 minutes until fluffy. Add in the eggs one at a time, followed by lemon zest, vanilla, and lemon extract. Add in the dry ingredients and continue to mix until combined. Add the batter to the top of the blueberry mixture and spread evenly on the top. Bake for 45 to 50 minutes or until the cake is firm to the touch.
From recipes.net


BLUEBERRY-LEMON UPSIDE-DOWN CAKE [VIDEO] | RECIPE [VIDEO]
Blueberry-Lemon Upside-Down Cake. 8 ratings · 45 minutes · Serves 12. Taste of Home. 2M followers. Easy Desserts. Delicious Desserts. Yummy Food. Cake Mix Desserts. Tasty. Lemon Desserts. Lemon Upside Down Cake. Upside Down Cakes. Upside Down Desserts. More information.... Ingredients. Produce. 4 cups Blueberries, fresh or frozen unsweetened. 1/2 tsp …
From pinterest.com


UPSIDE DOWN LEMON BLUEBERRY CAKE | KETO, GLUTEN FREE
2019-04-25 Instructions. Preheat the oven to 350 Degrees F and grease an 8x8 baking dish with non-stick spray. In a large bowl, combine the almond flour, coconut flour, salt and ⅓ cup of powdered sweetener. Set aside. In a separate bowl combine the eggs, melted butter, vanilla, lemon juice, and lemon zest.
From thismomsmenu.com


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