Blueberry Upside-Down Cake

We don’t eat pineapple around here! Not when blueberries are so darn delicious! This fluffy lemon cake is sweetly complemented by fresh, tart blueberries. I hope you enjoy this TastyThumb original!

Ingredients

1/4 cup butter – melted
1/4 cup light brown sugar
1 1/2 cups fresh blueberries
1 tablespoon lemon zest
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs – separated
1 cup sugar
2 tablespoons fresh lemon juice
1/2 cup milk

Directions

  1. Heat oven to 375F. Combine butter and brown sugar in a loaf pan. Cover with fresh blueberries and lemon zest. Set aside.
  2. Sift together flour, baking powder and salt. Set aside.
  3. In a mixing bowl, beat egg whites until firm and soft peaks form. Set aside.
  4. In a seperate mixing bowl, beat egg yolks until light and creamy, then add sugar and lemon juice. Gradually incorporate flour and milk, mix well. Fold in reserved egg whites and pour batter over blueberries.
  5. Bake 35-40 minutes. Enjoy!

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Comments
2 Responses to “Blueberry Upside-Down Cake”
  1. Grace says:

    WOW, TASTY THUMB! YOU HAVE DONE IT AGAIN! I have some free time for baking now; so I will be trying your recipes!

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