Blueberry Lemon Upside-Down Cake Recipe

Introduction

This Blueberry Lemon Upside-Down Cake is a bright, fruity dessert perfect for spring and summer. Fresh blueberries cooked with lemon create a tangy topping that pairs beautifully with the light, fluffy lemon cake beneath. It’s an impressive yet simple cake to make that will delight your guests.

Ingredients

• 4 tablespoons unsalted butter
• ½ cup granulated sugar
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 2½ cups fresh blueberries
• 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. Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
2. Step 2: In a small saucepan, melt 4 tablespoons unsalted butter with ½ cup granulated sugar, 2 teaspoons lemon zest, and 1 tablespoon fresh lemon juice over medium heat. Cook for about 2 minutes until the mixture starts to bubble.
3. Step 3: Stir in the fresh blueberries until they are well coated. Pour this mixture evenly into the prepared cake pan.
4. Step 4: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. Step 5: In a separate mixing bowl, beat the softened ½ cup unsalted butter and 1 cup granulated sugar until fluffy, about 2 minutes.
6. Step 6: Add the eggs one at a time, beating well after each addition. Mix in the 1 tablespoon lemon zest, vanilla extract, and lemon extract.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Step 8: Spread the cake batter evenly over the blueberry topping in the pan.
9. Step 9: Bake in the preheated oven for 45 to 50 minutes, or until the cake is firm to the touch and a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake rest for 10 minutes, then carefully invert it onto a serving plate so the blueberries are on top. Serve warm or at room temperature, optionally with fresh whipped cream.

Tips & Variations

• Use fresh blueberries for the best texture and flavor; frozen berries can add too much moisture.
• Add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note.
• Try substituting lemon extract with almond extract for a different flavor twist.
• To make this cake gluten-free, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm slices gently in the microwave for 15-20 seconds or enjoy chilled. The cake is best eaten within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are preferred for the best texture, you can use frozen blueberries if needed. Thaw them and drain any excess liquid before using to prevent the topping from becoming too watery.

What can I substitute for lemon extract?

If you don’t have lemon extract, you can use additional vanilla extract or a small amount of almond extract. Fresh lemon zest and juice also help enhance the lemon flavor naturally.

Blueberry Lemon Upside-Down Cake Recipe

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4.9 from 63 reviews

This Blueberry Lemon Upside-Down Cake is a delightful dessert featuring a tangy lemon-infused blueberry topping caramelized with butter and sugar, baked beneath a light, fluffy lemon cake. Once baked and inverted, it reveals a stunning, fruit-topped presentation perfect for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 your oven to 350°F (175°C). Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray to prevent sticking and set aside.
2. Make the 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 and sugar dissolves, creating a syrupy base.
3. Add Blueberries: Stir in the 2½ cups fresh blueberries, coating them evenly in the syrup. Pour this mixture into the prepared cake pan, spreading it out to cover the bottom evenly.
4. Combine Dry Ingredients: In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Set this mixture aside.
5. Cream Butter and Sugar: In a stand mixer or using an electric hand mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes fluffy and light, about 2 minutes.
6. Add Eggs and Flavors: Add the 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 evenly combined.
7. Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients while mixing on low speed. Continue mixing until just combined and you have a smooth batter.
8. Assemble and Bake: Pour and spread the batter evenly over the blueberry mixture in the cake pan. Bake in the preheated oven for 45-50 minutes or until the cake is firm to the touch and a toothpick inserted in the center comes out clean.
9. Cool and Flip: Remove the cake from the oven and let it rest for 10 minutes. Carefully run a knife or spatula around the edges to loosen the cake, then invert the pan onto a serving plate to reveal the blueberry topping on top.
10. Serve: Optionally, serve slices with fresh whipped cream for extra richness and flavor enhancement.

Notes

• Use fresh blueberries for best flavor and texture; frozen berries may release excess moisture.
• Ensure butter is softened but not melted for proper creaming with sugar.
• Be careful when flipping the cake to avoid burning fingers on the hot pan and to maintain the integrity of the topping.
• For a gluten-free version, substitute all-purpose flour with a gluten-free cake blend, adjusting baking time accordingly.
• Storage: Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently before serving.
• Adding a sprinkle of powdered sugar on top can add extra visual appeal.

Keywords: Blueberry lemon cake, upside-down cake, lemon dessert, blueberry dessert, easy cake recipe, summer cake