Lemon Berry Upside Down Cake Recipe
Experience the zest of Lemon Berry Upside Down Cake made with Blue Diamond almond flour. A delightful blend of raspberries, blueberries, and lemon essence.
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Toothpick
- Paring knife
- Plate
Ingredients
- 2/3 cup mixed berry, seedless raspberry or blueberry jam
- 1 cup fresh raspberries
- 3/4 cup fresh blueberries (slightly heaping)
- 4 eggs
- 1/2 cup sugar
- 1/3 cup vanilla or lemon Greek yogurt
- 2 teaspoons lemon extract
- 1/4 cup butter, melted
- 3 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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