Lemon Blueberry Upside Down Cake

Name: Lemon Blueberry Upside Down Cake
Prep time: 15 min
Cook time: 1 h
Yield: 1
Ingredients: 4 tablespoons unsalted butter, cut into 4 pieces; 2⁄3 cup light brown sugar, tightly packed; 2 cups fresh blueberries; 2 teaspoons grated lemon zest; 1 1⁄3 cups all-purpose flour; 1 1⁄2 teaspoons double-acting baking powder; 1 pinch salt; 1⁄2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs, at room temperature; 1 1⁄2 teaspoons pure vanilla extract; 1⁄2 cup unsweetened coconut milk; 2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

Lemon Blueberry Upside Down Cake was pinched from <a href="http://www.food.com/recipe/lemon-blueberry-upside-down-cake-370123?photo=241017" target="_blank">www.food.com.</a>

"I could kiss Bobby Flay for coming up with this dessert recipe. I love the combination of blueberries and lemon. Trump that with a carmelized blueberry topping over a yummy white chocolate and coconut-flavored cake! Now you're talkin'! *Make sure to read through the recipe so you can have some ingredients at room temperature*..."

INGREDIENTS

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4 tablespoons unsalted butter, cut into 4 pieces

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2⁄3 cup light brown sugar, tightly packed

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2 cups fresh blueberries

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2 teaspoons grated lemon zest

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1 1⁄3 cups all-purpose flour

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1 1⁄2 teaspoons double-acting baking powder

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1 pinch salt

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1⁄2 cup unsalted butter, softened

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1 cup sugar

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2 large eggs, at room temperature

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1 1⁄2 teaspoons pure vanilla extract

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1⁄2 cup unsweetened coconut milk

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2 ounces white chocolate, coarsely chopped (Callebaut is preferred)

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