From The Recipe Critic
Blueberry Lemon Upside-Down Cake
- Time
- 1 hr 10 min
- Makes
- 8
- Ingredients
- 14
6 things you may not have.
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Ingredients
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2½ cups fresh blueberries
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup unsalted butter, (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Nutrition · per serving
- Calories
- 427 kcal
- Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 42 g
- Sodium
- 255 mg
- Protein
- 4 g
- Trans fat
- 1 g
- Cholesterol
- 86 mg
- Carbohydrate
- 63 g
- Saturated fat
- 11 g
- Unsaturated fat
- 6 g
As published by The Recipe Critic.
The method
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