Blueberry Lemon Upside-Down Pie

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 8

This berry-filled upside-down pie is perfect for dessert or brunch, especially with a dollop of sweetened sour cream. The subtle citrus flavor of lemon zest, added to the batter, perfectly refreshes the berry sweetness. The pie is assembled in the pan in reverse order—caramel topping, berries, batter—and when ready, simply invert it onto a serving plate, berry-side up.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel topping

1 tbsp unsalted butter, plus extra for greasing the pan
2/3 cup sugar
3 cups blueberries

Pie

1 and 3/4 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
110 g unsalted butter, room temperature
1 cup of sugar
2 large eggs
1 tsp vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blueberry, lemon zest, eggs, milk, sour cream

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease just the sides of a 22cm cake tin.
Caramel topping:

In a medium saucepan, combine the sugar with 1/3 cup water and heat over medium heat until the sugar dissolves. Stop stirring and gently swirl the pan occasionally until the caramel turns a light amber color, 4-5 minutes. If necessary, brush any sugar grains off the sides of the pan with a damp pastry brush.

Remove the pan from the heat and carefully stir in the butter (be careful, as the caramel may splatter violently). Pour the caramel into the prepared pan, tilting it to cover most of the bottom (be careful, as the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
Pie:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a smaller bowl, combine the milk and sour cream.

In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed, then beat in the vanilla extract.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the sour cream mixture. Knead the dough.
Pour the batter into the pan over the blueberries and spread it evenly. Bake the pie until golden brown and springs back when pressed, and a toothpick or tester inserted into the center comes out clean, 50-60 minutes.
Run a knife around the edge of the cake to loosen it from the pan. Let it rest in the pan on a wire rack until cool enough to handle, about 30 minutes.
Invert the serving platter, place it on the pie in the pan, and, holding the pan and plate together, quickly flip the pie over so the blueberry side is facing up. Let cool completely. Slice and serve.