This Upside-Down Lemon Blueberry Cake is a delightful dessert with a sweet and tangy twist. Fresh blueberries, caramelized with a buttery lemon glaze, sit atop a moist, buttery cake. It’s the perfect balance of flavors and textures, and the presentation is as impressive as the taste!

Why You’ll Love This Upside-Down Lemon Blueberry Cake

This cake offers the perfect combination of flavors—sweet blueberries, tart lemon, and a rich buttery cake. It’s simple enough for everyday baking but special enough for celebrations. The beautiful upside-down design makes it a stunning centerpiece for any occasion. Serve it with whipped cream for an extra indulgent touch!

Upside-Down Lemon Blueberry Cake

Ingredients

For the Topping:

• 3 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon lemon zest (just the yellow part, not the white pith)
• 3 cups fresh or frozen, unthawed blueberries (Wild Maine blueberries preferred)

For the Cake:

• 12 tablespoons unsalted butter, at room temperature
• ¾ cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract

For Serving:

• Whipped cream

How to Make Upside-Down Lemon Blueberry Cake

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Place a baking sheet on the bottom rack to catch any drips from the bubbling fruit topping. Grease a 9-inch round cake pan with butter and set aside.

2. Make the Topping:

• In a small saucepan over low heat, melt the butter and brown sugar together, stirring until the mixture is smooth. Remove the saucepan from the heat and let it cool slightly. Once cooled, stir in the lemon zest.

3. Prepare the Cake Batter:

• In the bowl of a stand mixer (or using a hand mixer), cream the room-temperature butter and sugar together on medium speed for about 3 minutes, until light and fluffy.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• Beat in the eggs one at a time into the butter-sugar mixture, scraping down the sides of the bowl after each addition. Then, mix in the vanilla extract.
• Add the dry ingredients to the wet mixture all at once and beat on low speed just until combined. The batter will be thick.

4. Assemble the Cake:

• Pour the lemon-brown sugar glaze into the bottom of the prepared cake pan, spreading it evenly.
• Spread the blueberries evenly over the glaze, making sure they cover the entire bottom of the pan.
• Spoon the thick cake batter over the blueberries and gently spread it out, making sure the batter reaches the edges of the pan.

5. Bake the Cake:

• Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it starting at the 30-minute mark.
• Let the cake cool in the pan for about 5-10 minutes.

6. Invert the Cake:

• Run a knife around the edges of the pan to loosen the cake. Carefully place a platter or cake dish over the pan and invert the cake. Gently lift off the pan to reveal the blueberry topping.
• Let the cake cool completely before serving.

7. Serve:

• Serve slices of the cake with whipped cream. The tangy blueberries combined with the fluffy cake and whipped cream make for a truly indulgent dessert.

Upside-Down Lemon Blueberry Cake

Variations

• Mixed Berries: Swap out the blueberries for a mixture of berries such as raspberries, blackberries, or strawberries for a colorful variation.
• Lemon Drizzle: For more lemon flavor, drizzle the cake with a lemon glaze made of powdered sugar and lemon juice.
• Citrus Twist: Add a little orange zest along with the lemon zest for a more complex citrus flavor.

Equipment

• 9-inch round cake pan
• Mixing bowls
• Stand mixer or hand mixer
• Saucepan

Storage

• In the Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• In the Freezer: Wrap the cooled cake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.

What to Serve with Upside-Down Lemon Blueberry Cake

This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of hot tea or coffee for an afternoon treat.

Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This ensures the batter will mix smoothly and evenly.
• Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to a denser cake.

FAQ

Can I use frozen blueberries?
Yes! If you’re using frozen blueberries, there’s no need to thaw them before adding them to the cake. Just be sure to evenly distribute them.

Can I make this cake ahead of time?
Absolutely. You can make the cake a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.

Approximate Nutrition Information (per serving)

• Calories: 320
• Carbohydrates: 42g
• Protein: 4g
• Fat: 17g

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Yield: 1 9-inch cake

Upside-Down Lemon Blueberry Cake

Print

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the topping:

• 3 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon lemon zest, just the yellow part not the white pith
• 3 cups fresh or frozen, unthawed blueberries (I used Wild Maine blueberries)

For the cake:

• 12 tablespoons unsalted butter, at room temperature
• ¾ cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract

For serving:

• whipped cream

Instructions

1. Preheat the oven to 350°F. Place a baking sheet on the bottom rack to catch any bubbly fruit drips. Butter a 9-inch round pan.

Make the Glaze:

1. Melt the butter and brown sugar together over low heat. Remove from the burner and cool. When it's cooled off stir in the lemon zest.

Make the Cake:

1. In the bowl of a stand mixer cream the butter and sugar together on medium speed 3 minutes.
2. In a medium bowl whisk together the flour, baking powder and salt.
3. Beat in the eggs one at a time, scraping down the bowl after each one. Beat in the vanilla extract.
4. Add the flour mixture all at once and beat on low speed just until combined - the mixture will be thick.

Assemble the Cake:

1. Spoon the glaze over the bottom. Top with the blueberries spreading them evenly from edge to edge.
2. Spoon the cake batter over the blueberries and spread out evenly from edge to edge.
3. Bake 30 - 40 minutes until a toothpick comes out clean from the center.
4. Let the cake cool 5 - 10 minutes.
5. Run a knife around the edges of the pan and then carefully turn the cake out onto a platter or cake dish.
6. Cool completely. Serve with whipped cream. Refrigerate leftovers.

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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