Blueberry Almond Upside Down Cake

Yield: 8 to 10 servings

Topping

Ingredients Preparation
  • 50g
    unsalted butter, melted
  • 75g
    light brown sugar
  • 150g
    blueberries
  • as needed
    butter

Batter

Ingredients Preparation
  • 180g
    cake flour
  • 8g
    baking powder
  • 2g
    salt
  • 110g
    light brown sugar
  • 60g
    unsalted butter, room temperature but not greasy
  • 60g
    whole eggs, room temperature
  • 5g
    lemon juice
  • 2g
    lemon zest
  • 75g
    Buttermilk, room temperature
  • 225g
    blueberries

Directions

  1. Preheat the oven to 325°F.
  2. Butter an 8″ round cake pan. Brush the melted butter on the bottom and sides of the cake pan. Sprinkle in the brown sugar. Add the blueberries.
  3. For the batter, combine the flour, baking powder, and salt in a small bowl.
  4. In the bowl of a mixer fitted with the paddle, beat the brown sugar, American Almond® almond paste, and butter until smooth. Add eggs, lemon juice, and zest. Alternate the flour mixture and buttermilk until combined.
  5. Scrape half of the batter into the blueberry-lined soufflé dish. Top with the blueberries. Add the remaining batter then level it with a spatula.
  6. Bake the cake until it is lightly browned, approximately 45 to 50 minutes.
  7. Remove the cake from the oven. Immediately invert it onto a flat serving dish.
  8. Once cool, drizzle the cake with white icing (powdered sugar + milk) and garnish with American Almond® almond brittle crunch.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528