Blueberry Upside Down Cake with Lemon Whipped Cream

Recipe

Prep: 20 minutes

Cook: 45 minutes

Serves: 8

Cake:

• 1/2 cup unsalted butter, softened

• 1 cup sugar

• 1/2 cup egg whites

• 1 tablespoon vanilla extract

• 1 tablespoon sour cream

• 1 1/4 c plus 2 tablespoons cake flour

• 1/4 teaspoon baking soda 

• 1/2 teaspoon baking powder 

• 1/2 teaspoon salt

• 1/2 cup whole milk

Blueberry Topping:

• 18 ounces blueberries

• 2/3 cup sugar

• 4 tablespoons butter

Lemon Whipped Cream:

• 2 cups heavy cream

• 2 tablespoons lemon paste

• Zest of 1 lemon

Preheat oven to 350°F.

Beat butter and sugar in a stand mixer with paddle attachment on medium-high speed until fluffy and sugar is almost dissolved, about 6 minutes.

With the mixer running on low speed, add egg whites. Scrape the sides of the bowl as necessary. Beat in vanilla and sour cream.

Whisk together flour, baking soda, and salt. Gradually add flour mixture to egg mixture, alternating with milk, in 3 parts, beginning and ending with flour mixture.

Beat until blended after each addition. Set aside.

To make the blueberry topping, heat the sugar and butter in a small saucepan. Stir until the sugar dissolves.

Spray a 9" cake pan with cooking spray, and then pour the mixture into the pan to coat the bottom.

Add the blueberries in a single layer on top of the sugar and butter mixture.

Top with the cake batter and bake for 45 minutes, or until a toothpick comes out with only a few crumbs. Let the cake rest for 15 minutes once baked. Flip onto a plate or cake stand and allow to cool.

Meanwhile, in a stand mixer whip together the cream, lemon paste and lemon zest until stiff peaks form. Refrigerate until it’s time to serve.