Get ready for a burst of sunshine with this Blueberry Lemon Upside-Down Cake! Imagine a moist, lemony cake topped with a gooey, caramelized blueberry layer. It’s a show-stopping dessert that’s surprisingly easy to make. Trust me, the sweet and tangy flavors are going to make this one a new favorite!

Why You’ll Love This Recipe

  • Beautiful Presentation: The upside-down design creates a stunning visual with the caramelized blueberries.
  • Perfect Flavor Combination: The bright, lemony cake pairs wonderfully with the sweet, juicy blueberries.
  • Easy to Make: Simple ingredients and straightforward steps make this cake a breeze.
  • Versatile Dessert: Perfect for brunch, afternoon tea, or a special occasion.

blueberry lemon upside-down cake

Ingredients

Here’s what you’ll need to make this delicious Blueberry Lemon Upside-Down Cake:

  • Unsalted Butter: Used for both the blueberry topping and the cake, adding richness.
  • Granulated Sugar: Sweetens both the topping and the cake, and helps caramelize the blueberries.
  • Lemon Zest: Adds a bright, citrusy flavor to both the topping and the cake.
  • Fresh Lemon Juice: Enhances the lemon flavor in the topping.
  • Fresh Blueberries: Provides a sweet and juicy topping.
  • All-Purpose Flour: Provides structure to the cake.
  • Baking Powder: Helps the cake rise.
  • Salt: Balances the sweetness and enhances the flavors.
  • Large Eggs: Adds moisture and structure to the cake.
  • Vanilla Extract: Enhances the overall flavor of the cake.
  • Lemon Extract: Intensifies the lemon flavor in the cake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Blueberry Lemon Upside-Down Cake

Step 1: Prepare the Blueberry Topping

Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan with non-stick cooking spray. In a small saucepan, combine butter, sugar, lemon zest, and lemon juice. Cook until the mixture bubbles. Add blueberries and stir. Pour the blueberry mixture into the prepared pan.

Step 2: Prepare the Lemon Cake

In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until fluffy. Add eggs one at a time, followed by lemon zest, vanilla extract, and lemon extract. Add the dry ingredients and mix until combined.

Step 3: Bake the Cake

Spread the cake batter over the blueberry mixture. Bake for 45-50 minutes, or until the cake is firm.

Step 4: Cool and Invert

Let the cake rest for 10 minutes, then carefully invert it onto a plate.

Step 5: Serve

Serve warm, with fresh whipped cream if desired.

Pro Tips for Making the Recipe

  • Use Fresh Blueberries: Fresh blueberries hold their shape better during baking.
  • Don’t Overmix the Batter: Overmixing can lead to a tough cake.
  • Let the Cake Rest: Allowing the cake to rest before inverting helps it set.
  • Grease the Pan Well: Ensure the pan is thoroughly greased to prevent sticking.

How to Serve Blueberry Lemon Upside-Down Cake

  • With Whipped Cream: A dollop of fresh whipped cream complements the cake perfectly.
  • With Ice Cream: A scoop of vanilla ice cream adds a cool contrast.
  • With a Lemon Glaze: Drizzle a simple lemon glaze over the cake for extra flavor.
  • As a Brunch Treat: Serve slices alongside fresh fruit and coffee.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for a few seconds until warm.

FAQs

1. Can I use frozen blueberries?

  • Yes, you can use frozen blueberries, but thaw them slightly and drain any excess liquid before using.

2. Can I use a different type of fruit?

  • Yes, you can substitute other fruits like peaches, apples, or cranberries.

3. Can I make this cake gluten-free?

  • Yes, you can substitute the all-purpose flour with a gluten-free baking blend.

4. How do I prevent the blueberries from sticking to the pan?

  • Make sure you grease the pan very well, and let the cake rest for the full 10 minutes before inverting.

Enjoy this delightful Blueberry Lemon Upside-Down Cake Recipe, a perfect blend of sweet and tangy flavors!

Print
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Blueberry Lemon Upside-Down Cake Recipe

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  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Blueberry Lemon Upside-Down Cake is a bright and beautiful dessert that’s perfect for spring and summer. A sweet and tangy blueberry topping is caramelized on the bottom of the pan, while a light and fluffy lemon cake bakes on top. Once inverted, the moist cake reveals a stunning layer of juicy blueberries, making it a delightful treat for any occasion.

Ingredients

Units Scale

Blueberry Topping:

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

Lemon Cake:

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

Instructions

Prepare Blueberry Topping:

  1. Preheat 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. In a small saucepan, add the butter, sugar, lemon zest, and lemon juice. Cook for about 2 minutes until the mixture starts to bubble.
  3. Add the blueberries and stir to combine.
  4. Pour the blueberry mixture into the bottom of the prepared pan.

Prepare Lemon Cake Batter:

  1. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a stand mixer or with an electric hand mixer, beat the softened butter and sugar together until fluffy, about 2 minutes.
  3. Add the eggs one at a time, followed by the lemon zest, vanilla extract, and lemon extract.
  4. Add the dry ingredients and continue to mix until combined.

Assemble and Bake:

  1. Spread the batter on top of the blueberry mixture.
  2. Bake for 45-50 minutes, or until the cake is firm to the touch.
  3. Cool and Invert:
  4. Let the cake rest for 10 minutes.
  5. Carefully flip the cake over onto a plate.

Serve:

  1. Serve with fresh whipped cream on top, if desired.

Notes

  • Use fresh blueberries for the best flavor and texture.
  • Ensure the cake is fully baked to prevent it from collapsing when inverted.
  • Allow the cake to cool slightly before inverting to prevent it from breaking.
  • For a deeper lemon flavor, add more lemon zest to the batter.
  • Use parchment paper on the bottom of the pan for easier removal.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 380kcal
  • Sugar: 40g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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