Tuesdays with Dorie: Blueberry-Lemon Upside-Downer

blueberry 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

Email This Page Email This Page Share Follow me on Pinterest

{ 25 comments… read them below or add one }

mike September 29, 2010 at 11:24 pm

Blueberries – we think alike! I loved those the best. But your addition of lemon was something I should have added!


Mary September 16, 2010 at 10:45 am

This looks great–I’ll have to try it with blueberries. I always have lots in the freezer, along with rhubarb, of course!


natalia September 15, 2010 at 10:02 am

What a fantastic idea ! And this cake was so good I bet any fruit would work !!! Ciao !


Jill September 15, 2010 at 8:13 am

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!


nickki September 15, 2010 at 4:52 am

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! πŸ™‚


Margot September 15, 2010 at 12:26 am

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.


Margaret September 14, 2010 at 10:52 pm

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.


Katrina September 14, 2010 at 8:38 pm

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!


Jeannette September 14, 2010 at 1:36 pm

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 πŸ™‚ yours looks simply divine!!


tia September 14, 2010 at 12:02 pm

you can never have too many blueberries, in my opinion πŸ™‚
your cake looks great, with that beautiful, thick blanket of blueberries. I did a White Peach version.


Jessica of My Baking Heart September 14, 2010 at 11:44 am

It’s beautiful! Blueberries and lemons are a perfect pair – will definitely have to try it this way! πŸ™‚


pamela September 14, 2010 at 11:25 am

Although I never got around to baking it this week, I was thinking of using blueberries, too! It looks luscious!


ldh September 14, 2010 at 10:24 am

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 πŸ™‚


Ellie September 14, 2010 at 9:00 am

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!


Paula September 14, 2010 at 9:38 am

Pomegranate seeds? Why have I never considered freezing them before now? Great idea with the balsamic dressing.


Flourchild September 14, 2010 at 8:40 am

Blueberries an pears will be my next choice of fruit when I make thi! Yours look sooo good! I used cherries!


Paula September 14, 2010 at 9:38 am

Yes, pears! Awesome idea.


Clivia September 14, 2010 at 8:30 am

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!


Beth September 14, 2010 at 8:19 am

What a great idea! I love the blueberry/lemon combination. I’m sure it was delicious!


Peggy September 14, 2010 at 6:01 am

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.


Paula September 14, 2010 at 9:39 am

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.


cindy harris September 14, 2010 at 4:26 am

I also have blueberries in the freezer, must try. My frozen cranberries won, it was delicious.


Judy September 14, 2010 at 1:27 am

Shrimp. But I don’t think it would work so well with this cake. πŸ˜‰ 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!


Paula September 14, 2010 at 9:40 am

Had not thought of using frozen blueberries in my cereal but that’s a good idea for what I have left.


Becky O. September 14, 2010 at 12:32 am

I love that you used blueberries! YUM!

As for my freezer I have some phyllo dough i need to use. πŸ™‚


Leave a Comment