Blueberry Upside-down Cake

  
8 servings

Tip: Whenever I use fresh citrus fruit, whether for fruit segments, slices or juice, I almost always zest the whole washed & dried fruit before using the rest of it. The zest keeps well in a small storage container or baggies in the freezer. Mix or keep zest flavors separated. A pinch or more brightens the flavor of many recipes – roasted veggies, fresh fruit jam, pasta entrees, summer cocktails – the list is endless.

Ingredients
4 Tbsp unsalted butter
2/3 cup brown sugar, tightly packed
2 cups fresh or frozen whole blueberries (do not thaw if frozen)
1 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1 pinch salt
1/2 cup unsalted butter, softened to room temperature
1 cup sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/3 cup Guittard or Ghiradelli white chocolate chips
1/2 cup unsweetened coconut milk
2 Tbsp fresh lemon juice
2 tsp citrus zest (lemon or mix of lemon and lime)
Unsweetened whipped cream for serving

Prep
Soften both quantities of butter (keep separate).
Bring eggs to room temperature.
Wash & gently dry fresh blueberries (no need to rinse if using frozen).
Measure & stir together flour, baking powder & salt in small bowl.
Stir coconut milk, lemon juice and zest together in a small bowl.
Have all other ingredients on the counter, ready to use as needed.
Preheat oven to 350 degrees F.

Directions
Melt 4 Tbsp butter and mix with brown sugar in a small bowl. Pour mixture into a 9-inch round cake pan and spread to cover the bottom. Scatter the blueberries evenly over the brown sugar mixture. Set aside.

In a mixing bowl, cream butter with white sugar until blended & light. Beat in eggs, one at a time. Add vanilla and white chocolate and stir together to blend.

On low speed, beat in half the flour mixture until just blended; add all of the coconut milk mixture & stir together. Beat in remaining flour mixture until blended, but do not overbeat. Spread the batter over blueberries in the cake pan, smoothing the top evenly.

Bake in the preheated oven for about 40-45 minutes. A toothpick inserted in the center of the cake should come out clean. Cool the cake in the pan, on a wire rack, for about 3 minutes. Run the blade of a sharp, thin-bladed knife around the edge of the cake to release it from the pan. Invert a serving plate over the cake and use oven mitts to hold the hot cake pan while turning it onto the plate. Remove the pan and let the cake cool for at least 1 hour before serving. Garnish with lemon zest or whipped cream.