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Blueberry Lemon Upside-Down Cake Recipe

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4 from 64 reviews

This Blueberry Lemon Upside-Down Cake is a delightful combination of tart blueberries and zesty lemon, baked into a moist and fluffy cake topped with a buttery blueberry glaze. Perfect for a spring or summer dessert, this cake is visually stunning with its caramelized blueberry topping and refreshing lemon flavor.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Blueberry Topping

  • 4 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 2½ cups fresh blueberries

Lemon Cake

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
  2. Make blueberry topping: In a small saucepan over medium heat, combine 4 tablespoons unsalted butter, ½ cup granulated sugar, 2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice. Cook for about 2 minutes until the mixture begins to bubble.
  3. Add blueberries: Stir in 2½ cups fresh blueberries to the bubbling mixture to coat them evenly. Pour this blueberry mixture into the prepared cake pan, spreading it evenly at the bottom.
  4. Mix dry ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  5. Cream butter and sugar: In a stand mixer or using an electric hand mixer, beat ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  6. Add eggs and flavorings: Add 2 large eggs one at a time, beating well after each addition. Then mix in 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and ½ teaspoon lemon extract until combined.
  7. Combine batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and smooth.
  8. Assemble and bake: Spread the lemon batter evenly over the blueberry topping in the cake pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the cake feels firm to the touch.
  9. Cool and flip: Let the cake cool in the pan for 10 minutes. Carefully place a serving plate upside down over the pan and flip to invert the cake, revealing the beautiful blueberry topping. Serve warm or at room temperature with fresh whipped cream if desired.

Notes

  • Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may release more moisture.
  • For extra lemon flavor, garnish with additional lemon zest or a lemon glaze.
  • Ensure the cake has cooled sufficiently before flipping to avoid breaking.
  • This cake is best enjoyed the day it is made but can be stored covered at room temperature for up to 2 days.
  • If you prefer a vegan version, substitute eggs with flax eggs and use dairy-free butter.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/blueberry-lemon-upside-down-cake-recipe/