Friday, February 5, 2010
I made this Blueberry-Lemon Upside-Down cake last night - it went together really quick and was very tasty. I used some of our frozen blueberries instead of the fresh blackberries and was a little worried that the additional juice from the berries being frozen might make for a soupy topping but it turned out a perfect sauce. I cheated when putting the ingredients together and didn't alternate adding the flour and egg-milk mixture but rather just dumped in all in together. So as you many have guess, the cake part might have been a little tougher but it still have good flavor!