LEMON BLUEBERRY UPSIDE-DOWN CAKE

I don’t know about you, but I like the easy, laid-back months of summer. Dinners are easy, days are relaxed, and homemade treats are in abundance! This cake is so fun to make with kids. We used a Flexi-Pan in Sunflower to make this cake, and the kids loved placing the blueberries in the pan to make it pretty. 

Enjoy this lazy cake for summer. This easy Lemon Blueberry cake is the perfect — and delicious — cake to share with friends… And to make new friends with!

Lemon Blueberry Upside-Down Cake
Ingredients 
½ cup butter, softened
2 cups sugar
2 eggs
1 cup milk
3 cups flour
1 ½ tablespoons baking powder

1 cup lemon curd 
½ – 1 cup of blueberries, depending on your pan size (and love of blueberries!)
A lemon simple syrup (made with 1/4 cup sugar and 3 tablespoons lemon juice, 1 tablespoon water. Simmer until thickened into a syrup) 

Method 
Heat oven to 350f. 
Beat the butter and sugar until light and fluffy. Mix in eggs and milk. 
Fold in 1 cup of flour and baking powder at a time until completely combined. 
Mix in lemon curd. 
Arrange the blueberries in the bottom of the pan. If using 1 cup blueberries, feel free to mix any remaining berries into the batter. 
Carefully pour the batter over the blueberries. Bake 45 minutes or until a toothpick is inserted and comes out clean. 
Once cooked, cool for 10 minutes and turn out onto a serving plate. Using a toothpick (or a chopstick for bigger holes!), poke the top of the cake all over and drizzle the simple syrup onto the cake. Use as much or as little syrup as you like.

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Emily McCorkell