Tuesdays with Dorie: Blueberry-Lemon Upside-Downer
With no cranberries in sight and peaches past their prime in these parts, I was dejected and disappointed. Looked like I needed a pass on TWD this week.
Then it hit me. I had blueberries in my freezer lacking a purpose in life. (Do you have anything like that in your freezer?) After being passed over for several months, maybe Dorie’s upside down cake would be their calling. After all, if Dorie could use frozen cranberries, surely frozen blueberries would also work.
Blueberries and lemon get along nicely at my house so I added some lemon zest and lemon oil to the cake batter along with the suggested almond flavoring. After baking the cake and flipping it, I used seedless black raspberry jam to glaze the top.
This cake reminded me of a pound cake with fruit sauce–one of my favorites. Note to Dorie: As you have suggested on other occasions, I kept eating until I decided this cake is best served cold out of the fridge–topped with a little whipped cream and almonds. I couldn’t make up my mind until I got to the last bite of the last piece.
For the recipe, visit Sabrina of Superfluous. And feel free to confess what is languishing without a purpose in YOUR freezer. Maybe somebody will have a good idea for using it. Personally, I still have a few blueberries left.
Other ideas for berries….
Susan's Blueberry Coffeecake
Cranberry-Cherry Bread Pudding
PDF 
Email This Page
Share
{ 25 comments… read them below or add one }
I love that you used blueberries! YUM!
As for my freezer I have some phyllo dough i need to use.
Shrimp. But I don’t think it would work so well with this cake.
I go through lots of bags of frozen blueberries because I put them on my cereal for breakfast. I bet they were good in this cake!
I also have blueberries in the freezer, must try. My frozen cranberries won, it was delicious.
I love that you used blueberries. Delicious. I was shocked that I had cranberries in my freezer left over from last Christmas. We really loved this recipe.
What a great idea! I love the blueberry/lemon combination. I’m sure it was delicious!
Ooo. I’m glad someone did blueberries. I have a big bag of frozen ones to use up. Your cake looks delicious. I love the idea of adding lemon. Well done!
Blueberries an pears will be my next choice of fruit when I make thi! Yours look sooo good! I used cherries!
Blueberry-lemon cake – what a delicious combination! I actually just used up a bag of pomegranate seeds that had been sitting in my freezer for almost a year – I made a green salad with balsamic dressing – it was delicious!
Pomegranate seeds? Why have I never considered freezing them before now? Great idea with the balsamic dressing.
Yes, pears! Awesome idea.
I’m sure I would be “shocked” at some of the things hiding at the back of my freezer too. Must check it out soon.
Had not thought of using frozen blueberries in my cereal but that’s a good idea for what I have left.
I never have blueberries languishing anywhere… a huge favorite at my house. I have about 20 pounds of them, picked fresh this summer and waiting to be enjoyed.
Your version looks heavenly! A complete change in flavor and appearance, but so inviting.
I have more than I can use of ham bones in my freezer. I love split pea soup but how often can I serve it when there is only me that will eat it in our home. What ails them people turning their noses up at a bowl of thick green goop
Although I never got around to baking it this week, I was thinking of using blueberries, too! It looks luscious!
It’s beautiful! Blueberries and lemons are a perfect pair – will definitely have to try it this way!
you can never have too many blueberries, in my opinion
your cake looks great, with that beautiful, thick blanket of blueberries. I did a White Peach version.
growing lonely in my freezer: blueberries, a tiny bit of rhubarb (not enough for a coffee cake or pie), a tiny bit of black cherries (again, not enough for pie) … I’m thinking trash-can (aka mixed fruit) crumb bars.
i aaaaalmost made this with the lonely blueberries but i caved last minute and had the fiance pick up some frozen cranberries on his way home
yours looks simply divine!!
Mmm, blueberries and lemon! I have TONS of blueberries in the freezer. They’ll be great throughout the long fall/winter in lots of things!
What a great looking cake there as I try to hang on to summer as long as I can!
Lemon and blueberries!! Oh, I came this close to using blueberries. Wish I had. Yours looks delicious. Next time. But the cranberries were good too.
What a wonderful variation. It looks absolutely divine. I certainly have a few scary items in my freezer. I actually just bought a bag of blueberries, which will be used for smoothies.
Your cake looks so good with the blueberries! My cranberries were lacking a purpose in my freezer. They have been there since January! But baking this cake has made me re-discover my love of the little red berries, so I’m making cranberry jam this week!
That looks really tempting with the whipped cream and almonds! I have a bunch of blueberries in the freezer. I swear I have a bag of cranberries from last year too, but I haven’t seen it lately. Even with all that fruit, I skipped this week!
What a fantastic idea ! And this cake was so good I bet any fruit would work !!! Ciao !
This looks great–I’ll have to try it with blueberries. I always have lots in the freezer, along with rhubarb, of course!
Blueberries – we think alike! I loved those the best. But your addition of lemon was something I should have added!