I fell in love with this recipe as soon as I saw it. Veronica is the most awesome baker and everything I see on her blog I want to make. I seriously have a file saved just for Veronica's recipes.
This wasn't the most photogenic dessert but it was extremely tasty! I don't do well with things that I have to turn upside down but this worked perfect!
Blueberries and lemons are just beautiful and happy together don't you think?
Blueberry Lemon Upside Down Cake
Adapted from Veronica's Cornucopia
1 lemon, juice and zest removed
1/4 cup melted butter
1/2 cup brown sugar
1 pint blueberries, about 2 cups
2/3 cup milk
1 1/3 cup flour
1 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Zest the lemon and set the zest aside. Squeeze the lemon and set the juice aside. In an 8 or 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with 1 tablespoon of the lemon juice.
Pour the milk into a 1-cup glass measure. Add enough of the leftover lemon juice to equal ¾ cups liquid. If you don’t have enough lemon juice, just add a bit more milk. Set this aside to curdle while you prepare the batter.
Whisk together flour, baking soda, and salt in a small mixing bowl. In a separate larger mixing bowl, cream the butter and sugar together with an electric mixer, beating for about five minutes, until light and fluffy. Beat in egg , lemon zest and vanilla. Add dry ingredients alternately with milk to creamed mixture, beating well after each addition, beginning and ending with the flour mixture (flour, milk, flour, milk, flour). Spread batter evenly over blueberry layer.
Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to a large flat plate. Serve warm or at room temperature.