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Blueberry-Lemon Upside-Down Cake

Lena Abraham
  • 125 minutes
  • Serves 8

INGREDIENTS

2 cups

blueberries

1 tbsp

granulated sugar

2 tbsp

lemon juice

Cooking spray

1 3/4 cups

all-purpose flour

3/4 tsp

baking powder

1 tsp

kosher salt

1/2 cup

(1 stick) butter, softened

1 cup

granulated sugar

1/2 cup

lightly packed brown sugar

2

large eggs

2 tsp

lemon zest

1 tsp

pure vanilla extract

3/4 cup

whole milk

1 cup

cold heavy cream

2 tbsp

powdered sugar

1/4 cup

fresh blueberries

3

slices lemon, cut into quarters