Blueberry Upside Down Cake!
A bake-worthy favourite from Abhar's home café recipe box.
Step by step
Method
- 01
Make your whipped cream by adding all the ingredients in a stand mixer bowl and using a whisk attachment beat on medium to high speed until stiff peaks form. Refrigerate till needed.
- 02
Preheat oven to 350F (176C) and grease a 9 inch cake pan with butter.
- 03
In a small bowl, add all your blueberry topping ingredients and mix with a spoon. Transfer into your prepared pan and spread into an even layer.
- 04
In a medium bowl, whisk your flour, baking soda, baking powder and salt together. Set aside.
- 05
In a large bowl, cream your butter, sugar and lemon zest till light and fluffy. Add your eggs and vanilla and mix till combined.
- 06
Whisk in the sour cream till incorporated.
- 07
Fold your flour mixture into your wet batter until combined.
- 08
Scoop your batter on top of your blueberries and gently spread the batter over the blueberries being careful not to move the blueberries around.
- 09
Bake for 35-40 minutes or until you can insert a toothpick in the center and it comes out clean.
- 10
Cool in the pan for 15 minutes and then flip it upside down onto a cutting board. Remove the cake pan and cool the cake completely.
- 11
Assembly: add your whipped cream on top of your cake and optionally, make a strawberry compote and top the cake with it and enjoy.
Originally shared on Instagram.
