Lemon Blueberry Upside Down Cake

75 mins (prep 15, cooking 60)
12 ingredients
8 servings
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*

Categories:  fruit , seasonal , coconut , nuts , equipment , <-4-hours , brunch , blueberries , time-to-make , citrus , small-appliance , cakes , oven , summer , mixer , dessert , lemon , berries ,
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Serving Size (74.91 g)
Servings 8
Amount per Serving
Calories 349.79 Calories from Fat 163.8
% Daily Value *
Total Fat 18.2g 223.96%
Saturated Fat 11.43g 457.08%
Trans Fat 0.73g %
Cholesterol 47.69mg 127.18%
Sodium 94.58mg 31.53%
Total Carbohydrate 45.72g 121.92%
Dietary Fiber 0.56 g 18.06%
Sugars 29.59 g %
Protein 2.34g 37.45%
Vitamin A 554.76IU% Vitamin C 0.0mg%
Calcium 59.43mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light brown sugar, fresh blueberries, grated lemon zest, pinch salt, large eggs, pure vanilla extract, unsweetened coconut milk, white chocolate