Lemon Blueberry Upside Down Cake
Bright, zesty, and irresistibly moist, this Lemon Blueberry Upside Down Cake is a stunning dessert that combines the tangy freshness of lemon with the sweet burst of blueberries. Topped with a caramel-like brown sugar glaze and a vibrant layer of juicy blueberries, this cake flips tradition on its head—literally. The tender lemon-infused base is made with simple pantry staples like all-purpose flour, butter, and eggs, delivering a buttery, melt-in-your-mouth crumb. Perfect for spring gatherings, summer picnics, or any occasion that calls for a show-stopping dessert, this easy-to-follow recipe is ready in just under an hour. Serve it warm or at room temperature, and take it to the next level with a dollop of whipped cream or a dusting of powdered sugar. Whether you're a fan of citrusy desserts or classic upside-down cakes, this baked treat is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 2 cups Fresh blueberries
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easier release.
In a small saucepan, melt 4 tablespoons of the butter over medium heat. Stir in the brown sugar until dissolved, then pour the mixture evenly into the bottom of the prepared cake pan.
Arrange the blueberries evenly over the brown sugar mixture in the pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the remaining 4 tablespoons of butter and granulated sugar until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
Reduce the mixing speed to low and alternately add the dry ingredients and milk to the wet mixture. Start and end with the dry ingredients (add in three additions of dry ingredients and two additions of milk). Mix until just combined.
Carefully pour the batter over the blueberries in the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes. Run a knife around the edges of the pan to release the cake, then invert it onto a serving plate. Peel off the parchment paper carefully.
Allow the cake to cool for another 15 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 415.8 g | 151% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 258.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 921 mg | 20% | |
*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.
