Bumbleberry Lemon Upside Down Cake Food

LEMON UPSIDE-DOWN CAKE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
• Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
• After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
• Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
• Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
• Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
• (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)

UPSIDE-DOWN BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

LEMON UPSIDE DOWN CAKE

Steps:

• Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
• Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
• Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
• Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
• Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
• Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

BUMBLEBERRY LEMON UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
• Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.

LEMON BLUEBERRY UPSIDE DOWN CAKE

Steps:

• Lemon Blueberry Topping:.
• Preheat the oven to 350 degrees F.
• In a 9 inch round cake pan, melt the butter over low heat.
• Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
• Remove the pan from the heat.
• Arrange the blueberries evenly over the brown sugar mixture.
• Scatter the lemon zest over the blueberries.
• Cake:.
• Sift the flour, baking powder and salt.
• In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
• Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
• Beat in the eggs, one at a time.
• Beat in the vanilla and white chocolate.
• On low speed, beat in half the flour mixture until just combined.
• Scrape down the bowl and beat in the coconut milk.
• Beat in the remaining flour mixture until combined.
• Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
• Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
• Cool in the pan on a wire rack for about 3 minutes.
• Run a knife around the edge of the cake to release it from the sides of the pan.
• Invert a serving plate over the cake and turn the cake out onto the plate.
• Let cool 30 minutes before serving.

LEMON BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
• Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
• Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
• Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
• Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.

BUMBLEBERRY CAKE

Steps:

• In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
• Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
• Spread half of batter into a grease 13 x 9 cake pan.
• Sprinkle berries on top.
• Carefully spread remaining batter over berries.
• In a small bowl, combine brown sugar, flour and cinnamon.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
• Let cool in pan on wire rack for at least 30 minutes before cutting.
• Can serve warm or cool.

BUMBLEBERRY LEMON UPSIDE DOWN CAKE

Steps:

• In 9x13 cake pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar.
• Prepare cake mix according to package directions. Pour batter evenly over fruit.
• Bake 45-50 min or until toothpick inserted in center comes out clean. Let stand 5 min, then turn upside down onto large platter of cookie sheet. Serve warm with generous dollup of whipped cream or ice cream, if desired.

BUMBLEBERRY BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• In a large bowl cream butter and sugar until fluffy (about 3 minutes).
• Add in the vanilla and lemon zest; mix to combine.
• Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
• In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
• Add the flour mixture into the creamed mixture alternately with the buttermilk.
• In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
• Bake for about 60-70 minutes or until the cake tests done.
• Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
• As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
• Allow the cake to cool 20 minutes, then invert to a large serving plate.
• Poke holes on top of the cake and then drizzle with syrup.
• Allow to cool before slicing.