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:
- 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.
- In a small saucepan, add the butter, sugar, lemon zest, and lemon juice. Cook for about 2 minutes until the mixture starts to bubble.
- Add the blueberries and stir to combine.
- Pour the blueberry mixture into the bottom of the prepared pan.
Prepare Lemon Cake Batter:
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer or with an electric hand mixer, beat the softened butter and sugar together until fluffy, about 2 minutes.
- Add the eggs one at a time, followed by the lemon zest, vanilla extract, and lemon extract.
- Add the dry ingredients and continue to mix until combined.
Assemble and Bake:
- Spread the batter on top of the blueberry mixture.
- Bake for 45-50 minutes, or until the cake is firm to the touch.
- Cool and Invert:
- Let the cake rest for 10 minutes.
- Carefully flip the cake over onto a plate.
Serve:
- 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
