Lemon & Blueberry Upside Down Cake

Name: Lemon & Blueberry Upside Down Cake
Yield: 8
Ingredients: BLUEBERRY TOPPING:; 3/4 cup (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter, cut into 4 pieces; 1 1/2 cups fresh blueberries; LEMON- ALMOND BUTTER CAKE:; 3/4 cup cake flour; 1/4 teaspoon baking powder; 1/4 teaspoon sea salt; 4 ounces almond paste (scant 1/2 cup), broken into small pieces; 1/2 cup granulated white sugar; 3 Tablespoons finely grated lemon zest; 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, at room temperature; 3 large eggs, at room temperature; FOR SERVING:; freshly whipped cream, additional blueberries (optional)

Lemon & Blueberry Upside Down Cake was pinched from <a href="http://www.recipegirl.com/2008/08/13/lemon-and-blueberry-upside-down-cake/" target="_blank">www.recipegirl.com.</a>

INGREDIENTS

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BLUEBERRY TOPPING:

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3/4 cup (packed) golden brown sugar

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1/2 cup (1 stick) unsalted butter, cut into 4 pieces

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1 1/2 cups fresh blueberries

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LEMON- ALMOND BUTTER CAKE:

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3/4 cup cake flour

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1/4 teaspoon baking powder

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1/4 teaspoon sea salt

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4 ounces almond paste (scant 1/2 cup), broken into small pieces

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1/2 cup granulated white sugar

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3 Tablespoons finely grated lemon zest

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1/2 cup (1 stick) unsalted butter, cut into 8 pieces, at room temperature

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3 large eggs, at room temperature

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FOR SERVING:

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freshly whipped cream, additional blueberries (optional)

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