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Blueberry Lemon ~ Lemon Blueberry Upside Down Cake

by Melanie Turner last modified Jan 02, 2011 01:03 AM
I can't decide which way I like saying it.

Mar 03, 2008.  So I was trying to come up with a fun birthday cake that didn't have dairy products in it to make for Emily's birthday. I was originally going to make the Chocolate Orange Cake on Susan V's Blog at Fatfreevegan.com I actually dreamed about making this cake, but then got worried that she might not be into Chocolate Cake .

I started flipping through the Joy of Cooking and found a recipe for an Ultra-Orange Cake (Vegan). I modified it slightly to be lemony and added the blueberry upside down part. Ironically, I chickened out on serving it, because I had never tasted the Lemon Blueberry before, and I made an Applesauce Gingerbread Spice Cake I knew she liked instead.

When I got home, I tried some, and found it delicious! Too bad I was such a chicken! It's a very moist cake. I think I can improve upon it, but here it is in it's current form.

Blueberry Lemon ~Lemon Blueberry Upside Down Cake

1. Mix together in a largish bowl:

1 1/2 cups all - purpose flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

2. In a separate bowl mix together the following until smooth:

1/2 cup water

1/2 cup lemon juice (3-4 organic lemons)

1/3 cup canola oil

1 TBS white or cider vinegar

The zest from 2 of the above lemons

3. Toss into the flour mixture and coat with the flour:

1 cup of frozen or fresh blueberries

4. Carefully fold the wet ingredients into the dry until just mixed.

5. Pour the batter into a greased 9 inch spring form pan or cake pan

6. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack.

7. Slide a thin knife around the edge and release the spring form from the pan.

8. Flip onto a serving plate. You may need to use the knife to loosen up the blueberry gooeyness from the bottom of the pan.

9. If you're mad about blueberries, you can cook an additional cup of them on the stove in a saucepan with 1/4 cup sugar and the zest of the 3rd organic lemon until the sauce thickens to a jam like consistency. Pour over the top of the cake when cool.