Blueberry Lemon Upside-Down Cake: A Delightful Fusion of Sweetness and Zest
A stunning summer dessert where juicy blueberries caramelize into a glossy topping beneath tender lemon-infused cake. When inverted, this showstopper reveals a jewel-like berry pattern with bright citrus notes in every bite. Perfect for brunch or afternoon tea!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins (+ cooling)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Topping:
- 2 cups fresh blueberries (or frozen, unthawed)
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make topping: Melt 1/4 cup butter in saucepan over medium heat. Stir in brown sugar, lemon zest, and juice until dissolved. Pour into prepared pan, then arrange blueberries in concentric circles.
- Make batter: Whisk flour, baking powder, and salt. In another bowl, cream 1/2 cup butter with sugar until fluffy. Beat in eggs one at a time, then vanilla, lemon zest, and juice.
- Combine: Alternately add flour mixture and milk, beginning and ending with flour.
- Bake: Gently spread batter over blueberries. Bake 40-45 minutes until golden and tester comes clean.
- Invert: Cool 10 minutes in pan, then run knife around edges and invert onto serving plate.
- Serve warm with whipped cream or vanilla ice cream.
Notes
- For extra shine, brush inverted topping with 1 tbsp warm honey
- Swap half the blueberries with raspberries for color contrast
- Use room temperature ingredients for fluffiest texture
- Leftovers keep covered at room temp for 2 days
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://us.recipesfood.org/blueberry-lemon-upside-down-cake/
