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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/blueberry-lemon-upside-down-cake-recipe/