Name: Lemon and Blueberry Upside-Down Cake
Yield: 8 Servings
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 teaspoons 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 (see reicpe)

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