Blueberry-Honey-Lemon Upside-Down Cake

Lemon lover? This cake's for you. The blueberries are bathed in a honey glaze and offer a dark, juicy contrast to the light, citrusy butter cake. A scoop of vanilla ice cream is the perfect pairing.

TOPPING

1/4 cup unsalted butter, cut up
1/4 cup honey
1/4 cup packed light brown sugar
2 cups blueberries

CAKE

1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons grated lemon peel
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup whole milk

1. Heat oven to 350°F. Spray 9x2-inch round baking pan with cooking spray; line bottom with parchment paper.

2. Heat 1/4 cup butter, honey and brown sugar in small saucepan over medium heat until mixture is melted and smooth, stirring frequently. Pour into baking pan; top with blueberries. Whisk cake flour, baking powder and salt in medium bowl.

3. Beat sugar, 1/2 cup butter and lemon peel in large bowl at medium speed 2 minutes or until smooth and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice and vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; smooth top.

4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using small spatula or knife, loosen cake from side of pan. Invert onto platter; remove parchment paper. Cool completely.

8 servings

PER SERVING: 440 calories, 19.5 g total fat (11.5 g saturated fat), 4.5 g protein, 64 g carbohydrate, 95 mg cholesterol, 165 mg sodium, 1.5 g fiber


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