Blueberry Lime Buttermilk Upside Down Cake
Indulge in the perfect harmony of tangy and sweet with this Blueberry Lime Buttermilk Upside Down Cake—a show-stopping dessert that’s as beautiful as it is delicious. This moist, fluffy cake features a luscious layer of fresh blueberries infused with zesty lime and a buttery caramel glaze, creating a vibrant crown of flavors with every slice. The buttermilk in the batter adds a delicate tang and ensures a tender crumb, while the lime zest and juice bring a refreshing citrus kick that pairs beautifully with the juicy berries. Simple to make yet utterly impressive, this upside-down cake is baked to golden perfection and flipped to reveal its stunning topping. Serve it as a delightful centerpiece for brunch, dessert, or any special occasion, optionally garnished with a sprinkle of lime zest or a dollop of whipped cream.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 100 grams light brown sugar
- 250 grams fresh blueberries
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 210 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 pieces large eggs
- 120 milliliters buttermilk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch round cake pan by greasing it generously with butter. Line the bottom with parchment paper for easy removal.
In a small saucepan, melt 50 grams (about 3 ½ tablespoons) of the unsalted butter over medium heat. Stir in the light brown sugar and lime juice until fully incorporated, then pour the mixture into the prepared cake pan. Spread it evenly over the bottom using a spatula.
Sprinkle the lime zest evenly over the caramel layer. Arrange the blueberries on top of the zest mixture, ensuring an even distribution.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the remaining 65 grams of butter and granulated sugar together until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer if available.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry flour mixture and the buttermilk in two batches, starting and ending with the flour. Mix until just combined, being careful not to over-mix.
Gently pour the batter over the blueberry layer in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully run a knife around the edges to loosen. Place a serving plate upside down over the pan and flip it to release the cake.
Let the cake cool completely before slicing and serving. Optionally, garnish with extra lime zest or a dollop of whipped cream.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 35.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
