Zutaten für Lemon Blueberry Upside Down Cake
- Unsalted Butter
- Light Brown Sugar
- Fresh Blueberries
- Lemon Zest
- All Purpose Flour
- Double Acting Baking Powder
- 1/4 teaspoon salt
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- Unsweetened Coconut Milk
- 4 ounces (113g) white chocolate chips
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Zubereitung von Lemon Blueberry Upside Down Cake
- Preheat oven to 350°F (175°C).
- **Lemon Blueberry Topping:**
- Melt 1/2 cup (113g) unsalted butter in a 9-inch round cake pan over low heat.
- Stir in 3/4 cup (150g) packed light brown sugar until smooth and bubbling (3-4 minutes).
- Remove from heat. Arrange 2 cups fresh blueberries evenly over the brown sugar mixture.
- Grate the zest of 1 large lemon over the blueberries.
- **Cake:**
- In a medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 1/4 cups (250g) granulated sugar until light and fluffy (2-3 minutes).
- Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
- Melt 4 oz (113g) white chocolate chips and stir into the batter.
- Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 1/2 cup (120ml) full-fat coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon batter evenly over the blueberry topping.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 3 minutes.
- Run a knife around the edges of the cake.
- Invert onto a serving plate.
- Cool completely before serving (at least 30 minutes).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
202g
Fat
77g
Carbs
23g
