Lemon and Blueberry Upside-Down Cake Recipe | Epicurious

Ingredients

• 3/4 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
• 1 1/2 cups fresh blueberries
• 3/4 cup cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 4 ounces almond paste (scant 1/2 cup), broken into small pieces
• 1/2 cup sugar
• 3 tablespoons finely grated lemon peel
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature
• 3 large eggs, room temperature
• Lemon slices (optional)
• Lemon peel curls (optional)
• Additional fresh blueberries
• Lemon Whipped Cream